Chicken Enchiladas With Creamy Green Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These are delicious and so easy. If you don't feel like cooking the chicken on the same night, do it a day ahead, or even use a store bought precooked chicken and use that. That would shave a lot of prep time. Read more Feel free to use mild salsa instead of medium. From Everyday Food. Ingredients:
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 (i use half and half instead, because i always have it on hand.) |
12 corn tortillas (6-inch) |
2 cups monterey jack cheese, coarsely shredded |
1/2 cup fresh cilantro, chopped (optional) |
Directions:
1. Preheat oven to 450.
2. Season the chicken with salt and pepper.
3. Put chicken and garlic cloves on a rimmed baking sheet.
4. Bake 25 to 30 minutes.
5. In a large bowl, combine salsa and cream.
6. Reduce oven to 350 degrees.
7. When the chicken is cool enough, shred meat, getting rid of skin and bones.
8. Peel and chop garlic.
9. In a large bowl, combine the chicken, garlic, and 1/2 cup salsa mixture.
10. Stack the tortillas, and wrap in damp paper towels.
11. Microwave on high for 1 minute.
12. Taking one tortilla at a time, dip in the salsa mixture, lay flat, and fill with 1/3 cup chicken mixture.
13. Roll up each tortilla and arrange, seam side down in a 9-by-13-inch baking dish.
14. Top with remaining salsa mixture, then cheese.
15. Bake 40 to 45 minutes, until cheese is nicely browned.
16. Let the enchiladas sit for 10 minutes before serving, and sprinkle with cilantro, if desired.
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