Swiss Enchiladas

Adjust oven rack to center of oven. Preheat oven to 350 degrees (F). Lightly grease a 9×13 baking dish, and set aside.

In a large saute pan, saute the diced onion in the 2 Tablespoons of oil until softened. Add the garlic and saute a minute or two more. Add the green chilies, cumin, oregano, and red pepper flakes, and saute another couple of minutes. Add the tomato puree, white wine, Worcerstershire Sauce, sugar, and salt and pepper. Stir to mix. Taste and adjust seasonings. Add chicken; mix well. Let sauce simmer for about 10 minutes. Remove from heat and set aside.

In another frying pan, heat about 1″ of oil. When hot enough to fry the tortillas, fry each one individually for about 30 seconds on each side. Do not let them get crisp, as they will need to be rolled. Blot them on paper towels to absorb any excess oil.

In a medium saucepan, heat the whipping cream and bouillon over low heat until the bouillon has dissolved.

Dip each tortilla in the cream, then place about 1/2 cup to 1/3 cup of filling onto tortilla. Roll up as tightly as you can, and place the enchilada into the prepared baking dish. Pour remaining cream sauce over the enchiladas, and top with shredded cheese.

Bake at 350F for 30-40 minutes, until sauce and cheese is bubbling. Let it rest for about 10 minutes before serving.

If you wish, you can garnish the finished dish with avocado slices, sliced black olives, paprika, finely chopped parsley, etc. Serve with Spanish rice and salad.