Photo by pancakejess

Ingredients
4 Boneless Chicken Breasts Halves
8 ounces Monterey Jack Cheese (or Pepper Jack if you like it spicy), shredded
4 ounces Chopped Green Chilies
1 package Burrito size Tortillas
1 pint Whipping Cream

Directions
Preheat oven to 350. Boil and shred chicken. Put a small handful of the cheese aside for topping. Mix chicken, chilies, and remaining cheese. Wrap in tortillas and place in a baking dish. Pour whipping cream over enchiladas and top with cheese. Bake for 20-30 minutes. Serve with sour cream and salsa if desired. This goes well with a side of Spanish rice.