Jaimes Chicken Enchiladas

• 4 pieces Chicken Breasts
• 4 ounces, weight Diced Green Chilies
• 7 ounces, fluid Salsa
• 8 Flour Tortillas
• Vegetable Oil, For Frying
• 1/2 teaspoons Salt
• 2 cups Heavy Whipping Cream
• 2 cups Shredded Jack Cheese

1. Boil chicken until cooked, 15 to 20 minutes.
2. Cut into 1/2-inch pieces and put into a bowl with chilies and salsa.
3. Mix well.
4. Fry the tortillas in vegetable oil, about 5 to 10 seconds each side.
5. You want them to be a little bit stiffer than they were when they came out of the package, but not crispy.
6. Blot dry with paper towels.
7. Mix salt and cream together; pour about half into a 9 x 13 inch baking dish.
8. Dip tortillas into cream, making sure both sides of tortilla are covered in cream.
9. Put a handful of chicken in the tortilla, and roll up.
10. Place in a casserole dish, seam-side down.
11. When finished filling and rolling all tortillas, pour remaining cream evenly over them and sprinkle the top with cheese.
12. Add extra salt if desired.
13. Bake at 325 F for 35 to 40 minutes, until top is golden brown.

chicken breasts, green chilies, fluid salsa, flour tortillas, vegetable oil, salt, cream, jack cheese

Taken from tastykitchen.com/recipes/main-courses/jaimee28099s-chicken-enchiladas/ (may not work)