Chicken Enchiladas Supreme, Beans and Carrots

Enchilada Prep: Follow instructions below...don't forget to add the salt since I didn't include it. Make guacamole with avocados.

2 cups cooked, chopped chicken or turkey meat (about 3 breasts)

1 4-oz can chopped, mild green chiles

1 7-oz can green chile salsa

1/2 tsp. salt

2 cups heavy cream

8-12 corn tortillas

1 1/2 cups grated Monterey Jack cheese

oil for frying tortillas

Combine chicken, green chiles, and salsa. Mix salt and heavy cream in a medium-sized bowl. Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towel. Dip each fried tortilla into bowl of cream, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered 350 for 20-25 minutes.