Chicken Enchiladas - cooking recipe

Ingredients

6 to 8 chicken breasts, cooked and deboned, cut up in bite size pieces
1 jar green chili salsa or plain salsa
flour tortillas
8 oz. sour cream
1 pt. whipping cream
shredded Monterey Jack and Colby cheese or sharp Cheddar

Preparation

Cut up chicken and mix with green chili salsa to taste (until saucy texture).
Heat tortilla in dry skillet and then dip in cream mixture (sour cream and whipping cream).
Spoon chicken filling into shell and fold.
Lay in 9 x 11-inch glass pan.
When finished, pour remaining cream mixture over enchiladas.
Top with shredded cheese and heat at 350\u00b0 for 20 minutes.