Chicken Enchiladas with creamy green sauce
by Stacey Sklar
serves: 6
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Rating Details: No rating information for Chicken Enchiladas with creamy green sauce Hide Rating Details
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Good chicken enchilada recipe for kids -- always has leftovers. |
Ingredients: |
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3 |
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Bone-in, skin-on chicken breast halves |
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Coarse salt and pepper |
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5 cloves |
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garlic |
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2 16-oz jars |
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med/mild green salsa |
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3/4 cup |
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heavy cream |
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12 |
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corn tortillas |
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12 oz |
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Monterey Jack cheese (3 cups) |
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1/2 cup |
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chopped fresh cilantro |
Directions: |
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Preheat oven to 450. Season chicken with salt and pepper, place with garlic on rimmed baking sheet. Bake until 165 degrees at thickest part of breast, 25-30 minutes. Meanwhile, in a large bowl combine salsa and cream.
Reduce oven temp 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. Take one tortilla at a time and dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in a 9x13 baking dish, 8 enchiladas lengthwise and 4 crosswise. Top with remaining salsa and then shredded cheese.
Bake until cheese is browned and salsa is bubbling, 40-45 minutes. Let rest 10 minutes. Serve sprnkled with cilantro.
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