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Chicken Enchiladas with Cheese

Ingredients: 2 Cup(s) Chicken; cooked and shredded 2 Tablespoon(s) Yellow onion; diced 1 Garlic clove; crushed 16 Ounce(s) Cottage cheese sm curd 1/4 Teaspoon(s) Green chili salsa 1/4 Teaspoon(s) Tomatoes; Finely Chopped 1 Whole jalapeno pepper;canned 3 Cup(s) Penne pasta 5 Chicken bouillion cubes 12 Med. Onion, Chopped 1 1/2 Cup(s) grated monterey jack cheese 1 large Onion; chopped Directions: 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 13x9" 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.
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