Chicken Enchiladas with Creamy Green Sauce

Name: Chicken Enchiladas with Creamy Green Sauce
Prep time: 1 h
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; 12 corn tortillas (6-inch); 12 ounces Monterey Jack cheese, coarsely shredded (3 cups); 1/2 cup fresh cilantro, chopped (optional)

Chicken Enchiladas with Creamy Green Sauce was pinched from <a href="http://www.marthastewart.com/336764/chicken-enchiladas-with-creamy-green-sau" target="_blank">www.marthastewart.com.</a>

"To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve. Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing...."

INGREDIENTS

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3 pounds bone-in, skin-on chicken breast halves

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Coarse salt and ground pepper

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5 garlic cloves, unpeeled

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2 jars (16 ounces each) medium green salsa

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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)

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