Ingredients 2 cups chicken, cooked and shredded 2 tablespoons olive oil 1 clove garlic, crushed 16 ounces tomato sauce 4 teaspoons salt 4 teaspoons sugar 1 whole jalapeno pepper, canned or fresh 3 cups heavy cream 5 cubes chicken bouillion 1/3 cup olive oil 12 each corn tortillas 1/2 cup cheese, monterrey jack, grated 1 large onion, chopped Directions: Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside. In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up. Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350 degree F oven for 25-30 minutes, until cheese is melted and browned.