Chicken Enchiladas With Creamy Green Sauce

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• Servings: 6
• 3 lbs bone-in skin on chicken breast halves
• coarse salt & freshly ground black pepper
• 5 garlic cloves, unpeeled
• 2 (16 ounce) jars medium green chili salsa
• 3/4 cup heavy cream
• 12 corn tortillas
• 12 ounces monterey jack cheese, coarsely shredded (3 cups)
• 1/2 cup fresh cilantro (chopped)

Recipe

• 1 preheat oven to 450 degrees.
• 2 season chicken with salt and pepper; place with garlic on a rimmed baking sheet. bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25-30 minutes.
• 3 meanwhile, in a large bowl combine salsa and cream.
• 4 reduce oven temperature to 350 degrees. once chicken in cool enough to handle, shred meat, discarding skin and bones. peel and chop garlic.
• 5 in a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
• 6 stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13" baking dish. top with remaining salsa mixture, then cheese.
• 7 bake until cheese is browned and salsa is bubbling, 40-45 minutes. let rest 10 minutes. serve, sprinkled with cilantro.