1. Saute onion in 2 T oil until soft. 2. Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes. 3. Dissolve bouillon cubes in hot cream. 4. Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled. 5. Dip each tortilla in the cream and place into a 9 X 13 baking pan. 6. Spoon a generous amount of the chicken mixture onto the tortilla and roll up. 7. Fry, dip and stuff the remaining tortillas and arrange them in the pan. 8. Pour remaining cream mixture over the rolled-up tortillas. 9. Sprinkle the cheese on top. 10. Bake at 350 for 30 minutes. 11. Garnish with avacado slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
