• cooked, shredded or diced, chicken
• chopped green onion
• grated Jack cheese -- about half the volume of chicken
• enough heavy cream to moisten

Use 1/4 cup of this mixture to fill however many flour tortillas.

In a baking dish just large enough to hold enchiladas, spread a layer of the salsa of your choice -- this is the only source of 'hot' in the dish, so you can be as mild or masochistic as you like. Arrange the filled tortillas over salsa. Sprinkle more grated Jack cheese on top and...drizzle heavy cream over enchiladas. Bake uncovered at 325 degrees until cheese melts and filling is heated through -- about 12 minutes.