Chicken Enchiladas with Creamy Green Sauce

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 cloves garlic, unpeeled
2 16-ounce jars medium green salsa
3/4-cup heavy cream
12 (6 inch) corn tortillas
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450°.

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°, 25 to 30 minutes.

Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350°. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic.

In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

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 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes.

Serve, sprinkled with cilantro, if desired.

Servings: 6


HIC Oblong Rectangular Baking Dish Roasting Lasagna Pan, Fine White Porcelain, 13-Inches x 9-Inches x 2.5-Inches

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