2 c. cooked chicken, chopped
4 oz. chopped green chiles
7 oz. green chili salsa
1/2 tsp. salt
2 c. cream
12 corn tortillas
1 1/2 c. Monterey Jack cheese, shredded

Combine chicken, chiles and salsa. In separate bowl mix cream and salt, set aside. Heat 1/2 inch vegetable oil in small skillet. Warm each tortilla in oil for 5 seconds on each side. Drain on paper towel and coat both sides with cream. Fill each tortilla with chicken mixture and roll like a burrito. Place in baking dish.

Pour remaining cream over all and top with cheese. Bake uncovered 20 to 25 minutes at 375 degrees.