2 c. chicken, cooked and cubed
1 can green chilies, chopped
1 c. green chili salsa (I use red picante)
2 c. cream
1/2 tsp. salt
12 corn tortillas
1 1/2 c. Monterey Jack cheese (plus)
I also cut up 1 tomato and add to the chicken filling

Combine chicken, chilies, salsa, and tomato (if you'd like). Combine cream and salt. Fry tortillas for 5 seconds or until soft; drain on paper towel. Dip tortillas in the cream. Fill with about 1/4 cup filling; roll and place seam side down in 9 x 13 inch casserole. Pour the rest of the cream over the top and sprinkle with cheese. Bake until bubbly at 350 degrees for 20 to 25 minutes.