Yes, the picture looks gross.  I could not take a picture that made these enchiladas look worthwhile, and thats what happens when you are a terrible photographer with only a point-and-shoot.  My resolution for the upcoming year is to teach myself a bit more about photography and get a decent camera.

So, now that you forgive the beauty (or lack-thereof) of my photography, you must believe me when I say the enchiladas we had for dinner tonight were amazing.  Uh-May-Zing!  Maybe not so healthy with the heart-stopping amount of cream, but sometimes you just have to live a little.  I honestly was surprised with how wonderful these were, and even the kiddos were in heaven (for Thing One, the vegetarian, I just put veggie chicken strips as the filling).  Yet another recipe to keep and make again and again!

Creamy Chicken Enchiladas
Serves 6-8

2 cups chicken, cooked and shredded
2 tablespoons olive oil
1 clove garlic, crushed
8 ounces tomato sauce
1/4 teaspoon salt
3 cups heavy cream
5 chicken bouillon cubes
1/3 cup olive oil
12-18 tortillas
1 1/2 cups Monterey Jack grated cheese
1 large onion
1/4 teaspoon sugar


1.  Preheat oven to 350˚.

2.  Sauté onion in 2 tablespoons of oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 minutes.

3.  In a large saucepan heat cream. Dissolve bouillon in cream - don’t heat too hot. Set aside.

4.  In a small skillet heat 1/3 cup of oil and dip each tortilla in oil turning once for a few seconds to soften - drain on paper towl. Dip tortilla in cream mixture and place on flat surface.  Put 3 tablespoons chicken mixture and roll up.

5.  Place rolled tortilla, seam side down, in 9x13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake for 25-30 minutes.