Swiss Enchiladas

1 clove garlic crushed
2 cups tomato sauce
2 cans chopped green chilies
2 cups chicken cooked and diced
salt and pepper to taste
1 dozen flour tortillas
6 t. chicken bullion
3 cups cream or 1 cup cream 2 cups ½ & ½
1 lb grated mont. jack cheese

Combine tomato sauce, chilies, and chicken. Season with salt and pepper. Simmer for 10 mins. Dissolve bullion in heated cream. Pour ½ of the cream into 9x13 pan. Dip Tortillas (both sides) into cream. Spoon in chicken mixture and roll-up. Add remaining cream over all. Top with grated cheese.
Bake @ 350* for 30 mins. Cover with foil until the last 10 mins
Toni/Ronda Staheli