Mix cooked chopped chicken, green chiles and green chile salsa together in a large bowl.
In a second bowl mix salt and heavy whipping cream.
In a 9 x 13 baking dish layer corn tortillas to cover the bottom of the dish.
Layer 1/3 of the chicken and chile mixture and about 1/3 of the shredded jack cheese.
Add another layer of tortillas, another 1/3 of the chicken mixture and more cheese.
Add one last layer of tortillas, chicken mix and cheese.
Finish with a layer of tortillas and the rest of the cheese.
Pour cream mixture on top of the casserole, making sure to stir the cream and salt again right before pouring on.
Bake in a 350 degree oven for approximately 20 - 25 minutes until the sauce is bubbly and portions of the cheese and tortillas are golden brown.
If you want to serve these as more traditional enchiladas, you can simply roll a bit of chicken mixture and a little bit of cheese into individual corn tortillas then cover with cream mixture and bake as above.Don't want to cook your own chicken? You can use store-bought rotisserie chicken.To store leftovers, place the cooled casserole into an air-tight container in the refrigerator. Should stay fresh for about 3 days.