2 c  Chicken; cooked and shredded
2 tb Olive oil
1    Garlic clove; crushed
16 oz Tomato sauce
1/4 ts Salt
1/4 ts Sugar
1    Whole jalapeno pepper;canned
3 c  Heavy cream
5    Chicken bouillion cubes
1/3 c  Olive oil
12    Corn tortillas
1 1/2 c  Monterrey Jack; grated
1 lg Onion; chopped

Seed and chop the jalapeno pepper. Saute onion in oil
until translucent. Stir in garlic, tomato sauce, salt,
sugar, chicken and peppers. Cover and simmer 5
minutes. In a large saucepan, heat cream and dissolve
bouillion cubes in it. Set aside. In a small skillet,
heat about 1/3 cup of oil and dip each tortilla in hot
boil, turning once, for a few second to soften. Drain
on paper towels. Assemble Enchiladas: Dip a tortilla
in the cream mixture. Place on a flat surface and put
2-3 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13×9″ baking
dish. Continue with remaining tortillas. Pour all
remaining cream mixture over enchiladas and cover with
grated cheese. Bake in a preheated 350~ oven for 25-30
minutes, until cheese is melted and browned.