2 cups chopped cooked chicken
4 oz. can chopped mild green chiles
7 oz jar salsa verde
1/2 tsp. salt
2 cups whipping creamr
12 corn tortillas
vegetable oil for frying
1 1/2 cups grated Monterey Jack cheese
Preheat 350 degrees
Combine chicken, salsa and chiles and mix well.
In medium size bowl , mix salt and whipping cream.
Heat 1/2 " oil in small skillet. Dip each tortilla into hot oil for 5 seconds.
Drain on paper towel.
Dip each tortilla into cream, then fill with chicken mixture.
Roll and place in ungreased baking dish, seam side down.
Pour remaining cream over the enchiladas and sprinkle with cheese.
Bake, uncovered, for 15-20 minutes.
Pairs Well With
This is from the Three Rivers Cookbook vol 2.
It can be made ahead and doubled for a crowd pleaser.
I use flour tortillas because that is what I prefer.