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1
Preheat you oven to 350F (180C).
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2
Seed and chop the jalapeno pepper.
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3
Saute onion in oil until translucent.
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4
Stir in garlic, tomato sauce, salt, sugar, chicken and peppers.
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5
Cover and simmer 5 minutes.
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6
In a large saucepan, heat cream and dissolve bouillion cubes in it.
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7
Set aside.
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8
In a small skillet, heat about 13 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften.
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9
Drain on paper towels.
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10
Assemble Enchiladas:
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11
Spread some wax paper down on your work surface to help keep things from getting too messy.
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12
Dip a tortilla in the cream mixture.
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13
Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.
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14
Place rolled tortilla, seam-side down in 13x9 inch baking dish.
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15
Continue with remaining tortillas.
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16
Pour all remaining cream mixture over enchiladas and cover with grated cheese.
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17
Bake for 25 to 30 minutes, until cheese is melted and browned.
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18
Health tip: if you are worried about all that heavy cream you could prepare a simple bechamel sauce (flour, butter that thickens milk) to replace the heavy cream.
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19
This significantly reduces the calories from fat.
