As you know, I LOVE my California the Beautiful Cookbook, especially when the recipes are some of the standard dishes of my childhood. This version of enchiladas brings back a flood of memories from So Cal. It's also fabulous because it's not very rich. Here's all you need:

For the tortillas

1/2 cup (approximately) vegetable oil
16 corn tortillas

For the filling

4 cups shredded cooked chicken
2 cups grated Monterey Jack or Cheddar Cheese (feel free to substitute 1/2 cup of the cheese with pepper jack if you want it spicy!)
2-3 green onions, finely chopped
1/2 cup (4 oz can) canned diced mild green chilis
1/2 cup heavy cream (or, at least, half and half. DON'T use milk)
salt & pepper to taste

Begin by preparing a 9x13 pan with oil and preheating the oven to 350 degrees. Then, in a small skillet, heat the oil and fry the tortillas quickly to make them pliable. This is usually about 30 seconds per side. Do all of the tortillas, dividing with paper towels as you go, and set aside.For the filling, put the chicken, cheese, onions, and chiles together in a bowl. Moisten with the cream and stir together.Add salt and freshly ground pepper to taste. I find I do LOTS of tasting with this dish!When the filling tastes as you like, scoop 1/4 cup of the filling and place in the center of a fried tortilla shell. Roll loosely and place, seem side down, in the prepared pan.Cover with foil and bake for 25 minutes. Then remove the foil and bake an additional five minutes. Serve immediately with sour cream and salsa verde. If you want to add extra flair, a dash of cilantro or corn salsa adds a nice pop of color.Enjoy!!

California Chicken Enchiladas