Enchiladas Verdes from Maine

From one of our great friends in Maine! This stuff must be great on those CHILLY nights

2 half breasts boneless, skinless chicken, grilled and shredded or
cubed. Season before cooking with salt, pepper, and just a bit of garlic
powder.
2 x 4 oz. cans chopped green chiles
1/3 to 1/2 cup Fit For a King Salsa Verde
2 garlic cloves finely minced
1/2 teaspoon salt
12 corn tortillas
2 cups whipping cream
8 oz. Monterey Jack Cheese or Pepper Jack Cheese, grated

Preheat Oven to 300° F.

Combine shredded/cubed chicken with chiles, salsa verde, garlic and
salt. Stir. Heat whipping cream in a double boiler until very warm. In
succession, dip each tortilla into cream for several seconds so as to
soften it before adding the filling. Fill center of each tortilla with
some of the chicken and salsa filling, and roll closed (usually about
1-2 tablespoons of filling per tortilla). Place with the seam down in
the bottom of a 9" x 13" glass baking dish. Continue filling and rolling
tortillas, placing each enchilada very close to the one next to it for
support in the pan. After filling all 12 tortillas and placing them in
the baking dish, pour the remaining whipping cream over the top,
moistening all of the tortillas. Top with the grated cheese. Bake for
10-15 minutes until bubbling and heated through. After removing the enchiladas from the oven, I put a few "lines" of the Fit for a King salsa verde across them in the pan before serving. It added
more of the salsa's great flavor, and it looked pretty, too

Note: The key to the great flavor of these enchiladas is to grill the
chicken rather than bake it. You can even throw the chicken breasts on
the grill when you’re grilling something else, shred it and freeze it
until you’re ready to use it in the enchiladas. Thaw thoroughly before
mixing with salsa mixture.