Ingredients

• 3 boneless skinless chicken breast
• 1 cup cream ( you can use a mexican table cream if you like)
• 10-12 corn tortilla shells
• vegetable oil for frying tortillas 
• 1 can peppers
• 1 jar green salsa
• 2 cups mexican cheese (i just use the cheese labeled taco cheese but you can get the nice white mexican cheese if you like

Method

Preheat oven to 350 degrees. Boil the chicken breast to begin set aside and let cool. Pour heavy cream into a bowl and heat oil on the stovetop. When the chicken is cool shred the chicken and mix in the peppers and half of the green salsa. Fry the corn tortillas over medium heat for about 1 minute on each side. Dip the tortillas in the cream and then fill with 2 tablespoons of chicken mixture. Roll the tortillas and place seam side down in a baking dish. Repeat until all tortillas are filled. Cover enchiladas with cheese, cream used for dipping the tortillas and 2 tablespoons of green salsa. Bake for about 20-25 minutes when cheese is melted. Remove and serve with chopped lettuce and sour cream if desired.

Side Dish suggestion: I serve these with a simple can of refried beans or mexican rice. A salad is a good figure friendly side dish.