Mmmmm, Creamy Chicken Enchilada Casserole

Nope, I didn't disappear. I have been extremely busy with classes, so my apologizes for the lack of blogging. :-)

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

DIRECTIONS

1. Preheat oven to 450 degrees
2. 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)
3. Meanwhile, in a large bowl, combine salsa and cream
4. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat.
5. Peel and chop garlic
6. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture
7. Stack tortillas flat, and wrap in damp paper towels. Microwave on high for 1 minute to soften.
8. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture.
9. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13 inch baking dish.
10. Top with remaining salsa mixture, then cheese.
11. Bake until cheese is browned and salsa is bubbling (40-45 minutes)
12. Let rest for 10 minutes
13. Serve, sprinkled with cilantro