Enchiladas Suizas - cooking recipe

Ingredients

1 (12 count) package corn tortillas
4 chicken breasts (or 1 regular size Styrofoam tray of chicken)
1 (16 ounce) bottle la victoria green chili salsa (or any green salsa you can find)
1 (4 ounce) can seeded chopped green chilies
2 cups light cream
2 teaspoons salt
2 cups shredded monterey jack cheese
2 tablespoons canola oil

Preparation

Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl.
Set up your preparation area (this is how I do it).
Pour 1 container of the light cream into a pie pan, and mix in some salt.
Set cream pan next to bowl of chicken and a large plate near the stove.
Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350\u00b0F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove.
Begin assembly of dish!
Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease.
Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix.
Roll up tortilla and place seam side down in baking pan.
Repeat with remaining tortillas.
(This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing).
Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese.
Bake in 350\u00b0F oven for 20 minutes, or until the cheese is melted and golden brown.
Allow to cool for 10 minutes (cream will thicken).
Serve with spatula and knife.
Enjoy the Dee-licious reward for all your effort!