• 2  cups cooked, chopped chicken or turkey
• 1-2  4 oz can chopped, mild green chiles*
• 1  7 oz can green chile salsa (Salsa Verde)
• ½  teaspoon salt
• 2  cups heavy cream
• 12 corn tortillas
• 1 ½ cups grated Monterey Jack cheese

*I normally use 2 cans of chiles

Combine chicken, green chiles and green chile salsa and mix well.  Mix salt and heavy cream in a medium-sized bowl. Heat about ½ inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels. Dip each fried tortilla into bowl containing cream and salt, coat each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 20 to 25 minutes.

Enjoy.