1 8-oz can green chile salsa (or make your own; it's easy!)
2 cups heavy cream (can be sour cream)
Salt to taste
12 corn tortillas
Vegetable oil for frying tortillas
2 cups shredded Monterey Jack cheese
Preheat oven to 350 degrees Fahrenheit while you prepare the enchiladas.
Mix shredded chicken meat and the salsa in a bowl. Put cream in separate bowl, large enough to dip fried tortillas.
Heat a very small amount of oil in a large frying and fry the tortillas one at a time. While the tortillas is still soft, dip them in the cream, fill with chicken mixture and roll up.
Place enchiladas in un-greased baking pan (metal or glass) with seam side down. When all 12 enchiladas are assembled, pour remaining cream over the top, then the remaining salsa and finally the shredded cheese.
Bake until cheese is melted and enchiladas are bubbly hot, about 20 minutes.
While dish is in oven, fix a healthy, delicious mixed salad.