2 c. chopped cooked chicken or turkey
½ can (4 oz.) green chiles, rinsed & minced
1 can (7 oz.) green chile salsa
½ tsp. salt
2 cups whipping cream
12 corn tortillas
vegetable oil
1 ½ c. shredded Monterey Jack cheese
Directions
Combine chicken, chiles and chile salsa for filling. Mix salt with cream
for sauce. Fry each tortilla in med.-hot oil a few seconds, until it
blisters and is
limp, then dip into cream. Fill with chicken mixture. Roll and place in an
ungreased baking pan, flap side down. When all tortillas are filled pour
remaining cream over them. Sprinkle with cheese. Bake uncovered 350* for
15-20 min. or until thoroughly heated. Makes 12
if you have any questions or comments!