Mexican Swiss Enchiladas

Saute 1 chopped onion until soft in 2 Tbsp oil. Add 1 crushed garlic clove, 2 cups tomato puree, 2 chopped canned green chilies and 2 cups cooked, chopped chicken. Season with salt and simmer 10 minutes.

Fry 1 dozen tortillas (fresh, frozen or canned) in about 1-inch hot oil. Do not let them crisp, as they are to be rolled. Dissolve 6 chicken bouillon cubes in 3 cups hot cream. Dip each tortilla in this, cover generously with chicken filling and roll up. Arrange rolls in baking dish and pour remaining cream mixture over them. Top with 1/2 lb grated Jack or Swiss cheese. Bake in 350 degree oven for 30 minutes. If you wish, garnish with avocado slices or hard-cooked eggs, radishes, ripe green olives.

Yield: 6 servings