Ready in 45 minutes
These are a hit everytime I make them! Cook and freeze the chicken ahead of time to have them on the table in a hurry. Try serving these with beans, rice and a fruit salad.
"Easy to make...I loved both the flovors and textures in this mild and delicious dish! A great recipe and the leftovers are even better after everything has had time to meld in the fridge!"
Combine chicken, green chili's and green chili salsa/verde in a large bowl. Mix well.
Mix salt and heavy cream in a medium bowl.
Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels.
Dip each fried tortilla into bowl containing cream and salt, coating each side.
Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish.
Pour remaining cream over the enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 20 to 25 minutes.