Instructions: Combine chicken, chilies, enchilada sauce and 1 1/2 cups of the cheese in a large bowl.

Mix salt with one cup whipping cream in a pie plate.

Heat oven to 350 degrees. Heat oil in a small skillet. Soften each tortilla by dipping in hot oil for two to three seconds on each side. Drain on paper towels, then place in pie plate with cream. You may stack up to six in pie plate.

Place one tortilla in a 13x9x2-inch baking dish, and add some of the chicken filling. Roll and place seam side down. Repeat process until pan is filled. Pour all remaining cream over enchiladas. Garnish each enchilada with a slice of jalapeno pepper if desired. Cover with grated cheese. Bake uncovered at 350 degrees for 20 to 25 minutes or until heated through.

Sheryl Says: I first enjoyed these enchiladas in Mexico City in the 70s. They are typically called Swiss or Suisas Enchiladas but this name does not seem to do them justice. The cream makes them unbelievably rich so they are best served with something simple like refried beans and guacamole.

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