Ingredients:
2 cups cooked chicken, chopped
1 (4 ounce) cans diced ortega anaheim chilies
1 (8 ounce) cans green chili salsa
1/2 teaspoon salt
2 cups heavy cream
12 corn tortillas
oil, for frying the tortillas
2 cups monterey jack cheese, shredded
Directions:
Preheat the oven to 350 F.
Mix the chicken, chilies, and salsa in a small bowl.
Mix the salt and cream in a large shallow dish.
Heat the oil in a frying pan over med-high.
Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
Immediately dip each one in the cream mixture.
Put a large dollop of the chicken mixture on each tortilla and roll it up.
Place it in a ungreased baking pan, flap side down.
When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
Bake uncovered for 20 minutes or so, until they are thoroughly heated.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.