Chicken Enchiladas

• 3 c. cooked, chopped chicken
• 1 (4 oz.) can chopped green chilies
• 1 (7 oz.) can green chili salsa
• 3/4 tsp. salt
• 2 1/2 c. heavy cream
• 1 doz. corn tortillas
• 2 c. grated Jack cheese
• oil

1. Preheat oven to 350u0b0.
2. Mix together chicken, green chilies and green chili salsa.
3. In another fairly large bowl, mix together cream and salt.
4. Heat about 1-inch of oil in a small frying pan. Dip each tortilla into hot oil for about 3 seconds, just to soften. Drain on paper towels and lay into bowl containing cream. Fill each tortilla with chicken mixture. Roll them up and place into ungreased baking dish.
5. Pour extra cream over the enchiladas and sprinkle on the cheese.
6. Bake, uncovered, for 25 minutes at 350u0b0.
7. Serve hot.
8. Serves 6.

chicken, green chilies, green chili salsa, salt, heavy cream, corn tortillas, cheese, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335449 (may not work)