6    Tortillas
1 1/4 c  Cooked chicken
1/2 c  Diced green chiles *
1/2 c  Mild green chili salsa *
2 tb Sour cream
1 ts Salt
1 c  Heavy cream
1 ts Salt
1 c  Grated Swiss cheese

Mix together chicken (diced or shredded), green chiles, salsa, sour cream,
and 1 t. salt.

Mix heavy cream and 1 t. salt in pie plate. Dip tortillas in cream and
fill with chicken mixture. Roll and place in ungreased baking dish.

Pour any remaining cream over enchiladas and top with cheese. Bake at 350
for 20-30 minutes.

* Use 7-8 ounce cans and mix the remaining chiles and salsa with the extra
cream before pouring over the enchiladas.