|Canned chopped mild green chilies||4 1⁄2 Ounce (1 Can Undrained)|
|Loosely packed fresh cilantro||3⁄4 Cup (12 tbs) (Leaves And Stem)|
|Green onions||3 , sliced|
|Pickled jalapeno peppers slices||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|8 inch flour tortillas||4|
|Cooked chicken/Turkey||8 Ounce, shredded to make 2 cups|
|Heavy cream/Whipping cream||1⁄4 Cup (4 tbs)|
|Monterey jack cheese||3 Ounce, shredded to make 3/4 cups|
1. Preheat the oven to 350°F. Grease an 11" by 7" baking dish.
2. In blender, combine chiles, cilantro, green onions, pickled jalapenos, lime juice, salt, and water; puree until smooth. Transfer to 8-inch skillet and heat to boiling over medium heat; boil 2 minutes. Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortillas; top with chicken. Roll up tortillas and place, seam side down, in prepared baking dish.
3. Stir cream into remaining sauce in skillet; spoon over filled tortillas. Cover with foil and bake 15 minutes. Remove foil; sprinkle with cheese and bake until cheese melts, about 5 minutes longer.