Jaime’s Chicken Enchiladas

Boil chicken until cooked, 15 to 20 minutes. Cut into 1/2-inch pieces and put into a bowl with chilies and salsa. Mix well.

Fry the tortillas in vegetable oil, about 5 to 10 seconds each side. You want them to be a little bit stiffer than they were when they came out of the package, but not crispy. Blot dry with paper towels.

Mix salt and cream together; pour about half into a 9 x 13 inch baking dish. Dip tortillas into cream, making sure both sides of tortilla are covered in cream. Put a handful of chicken in the tortilla, and roll up. Place in a casserole dish, seam-side down.

When finished filling and rolling all tortillas, pour remaining cream evenly over them and sprinkle the top with cheese. Add extra salt if desired.

Bake at 325 F for 35 to 40 minutes, until top is golden brown.