Enchiladas

2 whole cooked chicken breasts, 
 shredded
1 Cup chopped onion
1 Cup grated jack cheese
1/4 Cup grated parmesan cheese
1/4 Cup vegetable oil
8 corn tortillas
2 Cups heavy cream
1 jar  Tomatillo Sauce 
 ( or any tomato based salsa)
4 eggs
2 Cups grated cheddar cheese

Preheat oven to 350F
Combine chicken, 
onion and white cheeses.  
Heat oil and fry tortillas 
until just soft.  
Drain on paper towels.  
Divide chicken mixture 
between the
tortillas, 
roll tortillas and 
place seam side 
down in a medium baking dish.
Beat together salsa, 
cream and eggs.  
Cover tortillas with sauce, 
top with
cheddar cheese. 
Bake 30 min.  
You can garnish with 
guacamole, sour cream,
shredded lettuce, 
chopped tomatoes or 
chopped black olives.