This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made as separate enchiladas, but you will need to fry each corn tortilla briefly prior to rolling or they will break/crack on you. If you can find the 505 chiles, that really gives the dish the best flavor.
In a large bowl, mix the chicken and green chiles together.
Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!