Chicken Enchiladas With Creamy Green Sauce

• 3 lbs bone-in skin on chicken breast halves
• coarse salt & freshly ground black pepper
• 5 garlic cloves, unpeeled
• 2 (16 ounce) jarsmedium green chili salsa
• 34 cup heavy cream
• 12 corn tortillas
• 12 ounces monterey jack cheese, coarsely shredded (3 cups)
• 12 cup fresh cilantro (chopped)

1. Preheat oven to 450 degrees.
2. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet.
3. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25-30 minutes.
4. Meanwhile, in a large bowl combine salsa and cream.
5. Reduce oven temperature to 350 degrees.
6. Once chicken in cool enough to handle, shred meat, discarding skin and bones.
7. Peel and chop garlic.
8. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
9. stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
10. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture.
11. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9X13" baking dish.
12. Top with remaining salsa mixture, then cheese.
13. Bake until cheese is browned and salsa is bubbling, 40-45 minutes.
14. Let rest 10 minutes.
15. Serve, sprinkled with cilantro.

chicken, salt, garlic, heavy cream, corn tortillas, cheese, fresh cilantro

Taken from www.food.com/recipe/chicken-enchiladas-with-creamy-green-sauce-234872 (may not work)