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

Preheat oven to 350 degrees. Mix together chicken, green chilies and salsa. In another fairly large bowl mix together cream and salt. 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. Pour extra cream over the enchiladas and sprinkle on the cheese. Bake uncovered for 25 minutes. Serve hot.