So, this is an absolutely delicious recipe. I found this recipe on the Martha Stewart website and have brought it to several family functions. It has actually been a big hit. We just serve it with tortilla chips and "Presto!" fabulous meal, with very little effort.
INGREDIENTS
- 2 pounds boneless skinless chicken breasts
- Course salt and ground pepper
- 5 unpeeled garlic cloves
- 2 jars (16 oz each) medium salsa
- 3/4 cup heavy cream
- 12 corn tortillas (6-inch)
- 12 ounces Monterey Jack cheese
- 1/2 cup fresh, chopped cilantro
- Preheat oven to 450 degrees
- Season chicken with salt and pepper, place with garlic on a rimmed baking sheet. Bake until an baking thermometer inserted in the thickest part of the breast registers 165 degrees (25-30 minutes)
- Meanwhile, in a large bowl, combine salsa and cream
- Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat.
- 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 9x13 inch baking dish.
- Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling (40-45 minutes)
- Let rest for 10 minutes
- Serve, sprinkled with cilantro
