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 green chili salsa. In another 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 dip into bowl containing cream. Fill each tortilla with chicken mixture, roll it up and place into ungreased baking dish. Pour extra cream over the enchiladas and sprinkle on the cheese. Bake uncovered for 25 minutes and serve hot. Serves 6.