Ingredients

3 cups cubed cooked chicken
1 cup green-chili salsa (actually red in color)
1 can (4 ounces) chopped green chilies
10 flour tortillas, each 8 inches in diameter
21/2 cups heavy cream
2 cups Jack cheese, shredded

Directions

Preheat oven to 350 F.

Combine chicken, salsa and chilies in a large mixing bowl. Place equal portions of the mixture in each tortilla. Roll up and place, seam-side down, in 13-by-9-inch baking dish sprayed with nonstick cooking spray. Pour cream over top. Sprinkle evenly with cheese. Bake for 45 minutes, or until golden and most of the cream is absorbed. Makes 6 servings.

NOTE: For a lighter version substitute low-fat tortillas, half-and-half instead of heavy cream and low-fat Jack cheese.

Nutritional information per serving: 780 calories, 35 g protein, 39 g carbohydrates, 2 g fiber, 54 g fat (31 g saturated), 217 mg cholesterol, 938 mg sodium.