In baking pan of choice, cover with thin layer of green sauce.

Mix together chicken, cream, cilantro, cheese, and green onion.

Dredge tortilla in green sauce, then squeeze out excess. Fill with one handful of chicken mix. Roll and add to pan.

When pan full, cover with remaining green sauce. Cover and cook at 350°F for ~ 30 minutes.

Can be separated into small batches of enchiladas to be thawed and frozen when desired.