Chicken Enchiladas

Combine the chopped chicken, green chilies, and red salsa in a bowl. In a large skillet, combine the salt and whipping cream. In a small skillet pour some olive oil for frying the tortillas, 2-3 seconds each side. Then dip into the large skillet of cream and salt. I then sit the tortilla on a plate and take a spoon full of the chicken mixture from the bowl to fill the tortilla with and roll it. Place the rolled tortilla flap down into a rectangular baking pan. When all tortillas are filled and in the baking pan, pour the remainder of the large skillet's cream leftovers on top of the enchiladas and sprinkle shredded cheese. Bake uncovered at 350 degrees for 20-25 minutes. Add some pinto beans, rice, and the remainder of the red salsa with some chips and you have a full on Mexican meal!