Cheesy Chicken Enchiladas

Ingredients

• 1/2 medium onion, very finely chopped
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 1/2-2 cups leftover grilled chicken (or any cooked chicken)

• 1 (10 ounce) can Rotel Tomatoes
• 1/4 teaspoon salt
• 10 good quality flour tortillas (about 7-8-inch diameter)
• 1 cup half & half light cream
• 1 chicken bouillon cube (or 1/2 tsp. granules)
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese (we prefer sharp)
• 1 cup shredded mozzarella cheese

Directions

1. 1

   Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.

2. 2

   Shred or cube the leftover chicken.

3. 3

   In a large skillet, cook the onion and garlic in the canola oil until soft.

4. 4

   Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.

5. 5

   Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.

6. 6

   Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.

7. 7

   Pour the bouillon mixture evenly over the enchiladas.

8. 8

   Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.

9. 9

   While baking, combine all cheeses well.

10. 10

    After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.

11. 11

    Serve with some hot Spanish rice, and some fresh guacamole on the side!