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1
Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl.
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2
Set up your preparation area (this is how I do it).
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3
Pour 1 container of the light cream into a pie pan, and mix in some salt.
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4
Set cream pan next to bowl of chicken and a large plate near the stove.
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5
Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350u00b0F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove.
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6
Begin assembly of dish!
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7
Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease.
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8
Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix.
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9
Roll up tortilla and place seam side down in baking pan.
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10
Repeat with remaining tortillas.
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11
(This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing).
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12
Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese.
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13
Bake in 350u00b0F oven for 20 minutes, or until the cheese is melted and golden brown.
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14
Allow to cool for 10 minutes (cream will thicken).
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15
Serve with spatula and knife.
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16
Enjoy the Dee-licious reward for all your effort!
