I was looking for a great enchilada recipe and came across this one. I modified it a bit to suit my tastes and it was fantastic! I've made it many times and my family devours it. It also freezes well, so make a couple at a time -- one to eat tonight and one to freeze for later. :)
16 oz jar mild tomatillo salsa
12 small corn tortillas
canola oil for frying
2 cups shredded monterey jack cheese
1 cup shredded mild cheddar cheese
2 cups shredded, cooked chicken thigh meat (or you can use breast) -- seasoned how you like taco meat (I use either taco seasoning or a bit of cumin, chili powder, paprika, oregano, salt, pepper)
1 cup heavy cream
3 green onions, chopped
Preheat the oven to 350 degrees. Put ~1/4 the jar of salsa in the bottom of a 9x13 baking dish. Combine the cheeses and keep half of it aside for topping.
In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Place about 2 tbsp chicken and 2 tbsp cheese down the center of each; roll and place seam side down in the baking dish.
After all the rolled tortillas are in the dish, pour the rest of the salsa over the top and cover evenly with heavy cream. Sprinkle with the remaining cheese mixture and the green onions.
Bake uncovered for 25 minutes. Serve immediately with any additional toppings you like - sour cream, crumbled queso fresco, olives, tomatoes, shredded lettuce, salsa, avocado/guacamole, etc.