Preheat oven to 350°F.
Mix chicken, chilies and salsa in a small bowl.
Mix the salt and cream in a large shallow dish.
Heat the Oil in a frying pan over med-high heat.
Fry the tortillas one at a time for a few seconds
til they start to blister and turn soft.
Immediately dip each one in the cream mixture.
Put a large dollop of the chicken mixture on each
tortilla and roll it up.
Place in an ungreased baking pan; flap side down.
Pour remaining cream over roll enchiladas;
sprinkle cheese over top.
Bake uncovered 20 minutes for 20 minutes, or till
heated through.
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