Ingredients

• Enchiladas
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 c. oil
• 2 cups cooked, shredded or diced chicken
• 1 7-oz. can green chili salsa
• 1/4 cup or 1 4 oz. can chopped green chiles
• 2 tablespoons chopped parsley
• 2 tablespoons flour
• 2 chicken bouillon cubes, crushed
• dash paprika
• 1 cup milk
• 1/2 cup whipping cream
• 1 1/2 cups shredded jack cheese
• 6 flour or corn tortillas
• salsa (optional - recipe follows)


• Salsa
• 2/3 cup diced seeded tomato
• 1/2 cup sliced green onions
• 1/3 cup diced green chiles
• pinch salt (to taste)

Directions

Preheat oven to 350° F.

Enchiladas
Sauté onion and garlic in one tablespoon oil until onion is tender. In bowl, combine sautéed onion and garlic, chicken, green chili salsa, green chiles and parsley and set aside.

In medium skillet, combine flour, bouillon cubes and paprika, smashing bouillon cubes with the back of a spoon. Stir in milk and cook until mixture boils and thickens slightly, then remove from heat and stir in heavy cream and 1/2 cup of cheese. Set aside.

Heat remaining oil in a medium skillet to a low-medium temperature. Dip both sides of tortillas one at a time in oil to soften, allowing oil excess oil to drip off. Dip both sides of tortillas in cream and cheese sauce and place open faced in 8x12-inch baking dish. Place a generous 1/3 cup of chicken mixture on each open tortilla. Roll up, placing seam side down. Continue until all chicken mixture is used up.

Pour remaining cream and cheese sauce over the tortillas, covering as much surface as possible. Sprinkle remaining jack cheese on top of sauce.

Cover with aluminum foil and bake for 15 minutes. Remove aluminum foil and bake for an additional 15 minutes or until bubbly and showing some golden brown areas.

Salsa
Combine tomato, green onions and chiles. Season to taste with salt. Makes about 1 1/4 cups.