Suiza Enchiladas

Serves 4 to 6

Ingredients:

Directions:

1. In a Dutch oven (4 or 5 quart) heat the oil over medium heat. Add the onion and cook, stirring regularly, until golden, approximately 7 minutes.
2. Raise the heat to medium-high, and stir in the tomato & chile puree, add the ground cumin. Cook, stirring, until darker in color and thickened to the consistency of tomato paste about 12 to 15 minutes.
3. Stir in the chicken broth, partially cover and simmer 15 minutes. Season with 1/2 tsp. salt or to taste. Keep warm over low heat. Stir the heavy whipping cream into the sauce.
4. Put the cooked chicken in a bowl and stir 1/2 cup of the sauce mixture into it.Heat the oven to 350 degrees F. Pour about 1 cup of the sauce over the bottom of a 13x9-inch baking dish.
5. Lay the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through approx. 3 minutes. Stack the tortillas and cover in foil to stay moist and keep warm.
6. Place a portion of the chicken into each tortilla and roll, then place them seem down in the baking dish. Cover evenly with the remaining sauce, sprinkle chopped cilantro then cover with the cheese.
7. Bake until the enchiladas are heated through, about 15 minutes (cheese should be slightly browned. Garnish with chopped avocado and cilantro.
8. Serve with Frank's Red Hot Sauce.