These are delicious.  Not good on the waist line, but DELICIOUS.  My kids beg for them.  NoahNoah aka: Mac Daddy
Age: 12
"Special" Qualities: Holds a grudge for longer than you can remember the offense. Talks nonstop
Best Qualities: Wakes up with a smile every day and walks to the beat of his own drum. easily puts down four at a time. J has them the morning after with two eggs. I make these for friends when they have a baby or someone is ailing. Be careful. This dish is dangerous.  Suddenly people start getting pregnant and scheduling surgeries.

6 chicken breasts
3 cups mexican cheese
8 ounces fire roasted green salsa
8 ounces green chile enchilada sauce
3.5 ounces fire roasted green chiles
1 tablespoon canned diced jalepenos
12 corn tortillas
1 pint heavy whipping cream
Olive oil

In a large pot, boil chicken.  While chicken is boiling, place skillet or griddle on stove top.  Turn temp to medium and spray pan lightly with olive oil.  Cook each tortilla for one minute per side.  After each tortilla, respray pan.  The objective here is to soften each tortilla so it won't break apart when filling. 

When chicken is cooked through, use two forks to shred.  In a large bowl combine shredded chicken, salsa, sauce, chiles and jalepenos.  Pour whipping cream into a separate bowl that is large enough to dip tortilla in. 

Dip softened tortillas into heavy cream covering completely.  Remove and stuff with 1/12 of the chicken mixture.  Wrap and place in bottom of ungreased casserole dish.  Repeat with all tortillas.  You will need two casserole dishes.  Pour remaining whipping cream equally over the two batches of enchiladas.  Sprinkle cheese equally over both. 

Cook in 350 degree oven for 25 - 30 minutes.  The cream at the bottom should be lightly boiling and thickened and cheese should be lightly browning in spots.

Note:  The ounces to not match up to the cans sold.  They are either 7 or 10 ounce cans.