Enchiladas De Pollo

Ingredients

• Lard or cooking oil
• 12 or more tortillas (corn is best for this recipe, but flour is fine)
• 2 cups light cream
• 1 cup rich chicken bouillon
• 1/2 cup choppen onion
• 2 T butter
• 2 c chopped cooked chicken (I simmer a whole fryer for several hours, separate the meat from the carcass and use this for the meat and the stock- I freeze the extra meat and stock for another use.)
• 1 cup Salsa Rapida de Chile; recipe follows (or canned Enchilada sauce)
• 1 cup dairy sour cream
• salt to taste
• 1 1/2 c grated Jack cheese (cheddar or Mexican blend is fine)

Salsa Rapida de Chile: makes two cups:

• 1/2 c chopped onion
• 1 mashed garlic clove
• 2 T lard or oil
• 1 T flour
• 1/4 c chili powder
• 1/2 t dried oregano
• 1/4 t cumin
• 1 t salt
• 1 cup tomato puree
• 1 cup water or bouillon

Directions

For the Chile sauce: Saute onion and garlic in lard. Add flour, cook for 1 minute, then add other ingredients. Simmer for 10 minutes. makes 2 cups
For the Enchiladas: Preheat oven to 350 degrees. Heat lard and cook tortillas for a few seconds; then dip into cream and bouillon which have been combined. Reserve remaining liquid. Make the filling by sauteing onion in butter and adding remaining ingredients, except the cheese. Spread filling on tortillas, roll, and place seam side down on a baking dish. Pour remaining liquid over top, sprinkle with cheese, and bake until hot and cheese is melted- about 25 min.