Follow the steps in order for the best result.
Begin by preheating your oven to 350°F (175°C).
In a small bowl, combine the chopped cooked chicken, diced Anaheim chilies, and green chili salsa. Mix well to ensure all ingredients are evenly distributed.
In a large, shallow dish, mix together the salt and heavy cream. This mixture will be used to dip the tortillas.
Heat a generous amount of oil in a frying pan over medium-high heat.
Fry the corn tortillas one at a time. Cook each tortilla for a few seconds on each side, just until they begin to blister and soften. Be careful not to over-fry them.
Immediately after frying, dip each tortilla into the cream mixture, ensuring it is well coated.
Place a large spoonful of the chicken mixture onto each cream-soaked tortilla and carefully roll it up.
Arrange the rolled enchiladas in an ungreased baking pan, placing them seam-side down to prevent them from unraveling.
Once all the enchiladas are arranged in the pan, pour any remaining cream mixture evenly over the top. Then, sprinkle the shredded Monterey Jack cheese generously over the enchiladas.
Bake the enchiladas uncovered in the preheated oven for approximately 20 minutes, or until they are thoroughly heated through and the cheese is melted and bubbly.