Authentic Chicken Enchiladas

2 C Shredded/Chopped Chicken (bake or use rotisserie)
1 4oz can Green Chillies
1 7oz can Green Chili Salsa (Salsa Verde)
1tsp Salt
2 C Heavy Cream
1 1/2 C grated Monterrey Jack Cheese
12 Corn Tortillas
Oil

Combine Chicken, Chillies, Salsa in bowl -- Set Aside
Combine Salt & Heavy Cream -- Set Aside

Heat 1/2 inch Oil in skillet. Place tortillas in Hot Oil for about 5 seconds -- place on paper towel lined plate to drain. Do this with all the tortillas. (this extra step makes a huge difference in the enchilada -- so don't be tempted to skip it!!)

Dip one tortilla in the cream/salt mixture then fill with 1/12 of the chicken mixture.(yes messy - I know but worth it!)
Roll and place into an ungreased 9x13 pan. Continue this step with all the tortillas

Pour the remaining cream mixture over the enchiladas and sprinkle with cheese.

Bake uncovered at 350 for 20-25 minutes.