INGREDIENTS
Serving: Serves 6.
3 pounds bone-in, skin-on
chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium
green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack
cheese, coarsely shredded (3
cups)
1/2 cup fresh cilantro, chopped
(optional)
DIRECTIONS
1. Preheat oven to 450 degrees. 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 to 30
minutes. Meanwhile, in a large bowl, combine salsa
and cream.
2. Reduce oven temperature to 350 degrees. 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.
3. 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.
4. Bake until cheese is browned and salsa is
bubbling, 40 to 45 minutes; let rest 10 minutes.
Serve, sprinkled with cilantro, if desired.