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Chicken and Green Chili Enchiladas   2 cups cooked chicken, chopped small 1/2 cup heavy cream 2 cups Monterrey jack cheese, shredded 1 cup green chili salsa 8 ounces of sour cream 12 corn tortillas (white corn tortillas work well) Pam Cooking Spray Preheat oven to 350 degrees. Pour cream into a medium sized sauce pan. Add chopped chicken and one cup of the cheese. Cook, stirring until cheese has melted. Remove from heat. Soften the corn tortillas: Spray a cookie sheet or baking pan with Pam. Place the tortillas on the baking pan (they may overlap a little bit). Spray tortillas lightly with Pam. Place in oven for 5-6 minutes. You may need to do this in two batches. Assembly: Place about 2 tablespoons of chicken and cheese sauce in each tortilla, Roll up and place seam side down in a 9x13 inch baking dish. Add green chili salsa and sour cream to the saucepan with any remaining chicken and cheese sauce. Cook about two minutes over medium heat and stir until combined. Pour green chili and sour cream mixture over enchiladas. Sprinkle with remaining cup of cheese. bake for 20 minutes. Serves 4

 

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