Layered Chicken Enchiladas

• 3 -4 boneless skinless chicken breasts, cooked and shredded
• 12 corn tortillas
• 1 (4 ounce) can green chilies
• 12 cup salsa verde
• 16 ounces heavy whipping cream
• 8 ounces monterey jack pepper cheese
• 2 teaspoons garlic salt
• 1 teaspoon pepper

1. In medium bowl combine chicken, green chilies, salsa verde, 2/3 cheese, garlic salt, and pepper.
2. Cut tortillas in half.
3. Layer 1/3 of the tortillas in bottom of 9 x 13-inch pan; cover with 1/3 of the cream.
4. spread half of the chicken mixture on tortillas.
5. Repeat.
6. Cover with remaining tortillas, then cream, then cheese.
7. Bake at 350 for 20 minutes until bubbly.

chicken breasts, corn tortillas, green chilies, salsa verde, cream, pepper cheese, garlic salt, pepper

Taken from www.food.com/recipe/layered-chicken-enchiladas-223556 (may not work)