Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion chopped; 3 cloves garlic, minced; 2 tsp canola oil; 3 cups shredded cooked chicken breasts; 1 (14 oz) can of diced tomatoes, drained; (10 oz)Mexican crema (available at Latin grocerys and some grocery stores); 1/2 cup Mexican style shredded cheese; 8 (6 inch) flour tortillas; kosher salt and fresh cracked black pepper to taste

Ingredients

1 small onion chopped
3 cloves garlic, minced
2 tsp canola oil
3 cups shredded cooked chicken breasts
1 (14 oz) can of diced tomatoes, drained
(10 oz)Mexican crema (available at Latin grocerys and some grocery stores)
1/2 cup Mexican style shredded cheese
8 (6 inch) flour tortillas
kosher salt and fresh cracked black pepper to taste

Poach chicken in water over medium heat until cooked through.
Remove chicken from water, cool slightly then shred using two forks.
In a saute pan using medium heat add the oil and, onions and garlic and cook for about 4 minutes.
Stir in the chicken, tomatoes and 3/4 cup of the cooking cream and shredded cheese.
Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up.
Place seam side down in a baking dish and top with remaining cooking creme.
Bake for 15 to 20 minutes until heated through.