Cook onion and garlic in oil in Dutch oven over med heat stirring constantly until tender. Add chicken, tomato sauce, wine, green chilies, and salt. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Set aside.
Combine half and half and bouillon cubes in a large saucepan; cook over low heat until bouillon cubes dissolve. Dip tortillas one at a time in half and half mixture to coat. Spoon about 1/4 c chicken mixture down the center of each tortilla; roll up tortillas, and place seam side down in two lightly greased 13x9x2 baking dish.
Pour the remaining half and half mixture evenly over tortillas. Cover and bake at 350 degrees for 10 minutes; uncover and bake 10 minutes. Sprinkle with cheese and bake an additional 5 minutes or until cheese melts.
Originally Submitted
6/22/2010
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You can add this Creamy Chicken Enchiladas recipe to your own private DesktopCookbook.
