Chicken Enchiladas with Cheese

2 c Chicken; cooked and shredded
2 tb Olive oil
1 Garlic clove; crushed
16 oz Tomato sauce
1/4 ts Salt
1/4 ts Sugar
1 Whole jalapeno pepper;canned
3 c Heavy cream
5 Chicken bouillion cubes
1/3 c Olive oil
12 Corn tortillas
1 1/2 c Monterrey Jack; grated
1 lg Onion; chopped

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.