Cheesy Chicken Enchiladas

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1/2 medium onion, very finely chopped
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 1/2-2 cups leftover grilled chicken (or any cooked chicken)
• 1 (10 ounce) can rotel tomatoes
• 1/4 teaspoon salt
• 10 good quality flour tortillas (about 7-8-inch diameter)
• 1 cup half & half light cream
• 1 chicken bouillon cube (or 1/2 tsp. granules)
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese (we prefer sharp)
• 1 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 350. spray an 11x7" glass pyrex dish with cooking spray.
• 2 shred or cube the leftover chicken.
• 3 in a large skillet, cook the onion and garlic in the canola oil until soft.
• 4 add the chicken, rotel tomatoes and salt. simmer approximately 10 minutes on medium-low heat.
• 5 combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (shouldn't need more than 1 minute). set aside.
• 6 using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. pour any remaining filling over the top of the enchiladas.
• 7 pour the bouillon mixture evenly over the enchiladas.
• 8 cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
• 9 while baking, combine all cheeses well.
• 10 after the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
• 11 serve with some hot spanish rice, and some fresh guacamole on the side!