Swiss Enchiladas

This recipe became my specialty dish when I was in the 7th grade.
1 whole chicken
7 oz. Herdez Casera Salsa
4 oz. Ortega diced green chilies
10 dozen flour tortillas
1 pound grated Monterey Jack cheese
1 pint whipping cream
1 onion chopped
Salt and pepper

In large stock pot boil chicken with chopped onion and salt and pepper for 1 hour (this can be done a day ahead of time)
Separate meat and chop into small pieces
In a bowl combine meat with salsa and chilies
Pour whipping cream into a 9x13 Lightly fry 1 tortilla in oil until soft less than one minute each side
Dip tortilla in whipping cream and remove to a platter
Place 1/2 level cup meat mixture in center of tortilla and roll up
Place seam side down in a separate 9x13 baking dish
Repeat with remaining tortillas
Pour remaining whipping cream over enchiladas, spread evenly and fill holes

Bake 30 minutes at 350 degrees

Revised 1/25/2010
Serve with refried beans and a salad.

Option: reserve stock and strain through a chinois. Refrigerate for future use.