2 c. chopped cooked chicken or turkey
1/2 can (4 oz. size) chopped green chiles
1 can (7 oz. size) green chile salsa
1/2 tsp. salt
2 c. whipping cream or evaporated milk
12 corn tortillas
1 1/2 c. shredded cheese
Combine chicken, chiles, and salsa for filling. Mix salt and cream for sauce. Fry each tortilla in hot oil and dip in cream. Fill with chicken mixture. Roll and place in ungreased pan. Pour remaining cream over them and top with cheese. Bake at 350° for 15-20 minutes.
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