Creamy Chicken Enchiladas

Another family favorite, introduced to me by my sister-in-law when she took on the challenge to cook gluten-free for our family one Christmas Eve.  This dish also freezes well, so I often split it in two dishes and freeze one for later.  DELICIOUS!

• 12-16 corn tortillas
• 1 lb cooked chicken breast, pulled into small pieces
• 16 oz jar salsa verde
• 2 – 7 oz cans mild green chilies
• 1 pint whipping cream
• 3/4 tsp salt
• 2 cups shredded Monterrey Jack cheese (check labels)

Mix chicken, chilies and salsa verde together.  Mix salt with whipping cream.  Dip WARM* corn tortillas in cream and fill with chicken mixture and cheese.  Roll and place in 9×13 dish.  Pour extra cream over top and sprinkle with rest of cheese.  Bake at 350 degrees for 25 minutes.  Great with Mexican Rice and corn.

* I just wrap the tortillas in a damp paper towel and microwave them for less than a minute.