Chicken Enchiladas with Creamy Green Sauce

These are way yummy - I made them tonight. Of course they were too spicy, because for some reason I can't make enchiladas without making them too spicy. But, if you use mild green salsa instead of spicy like me, then they would be amazing! Here's the exact recipe, then I'll tell you the changes I made for various reasons.



3 pounds bone-in, skin-on chicken breast halves
5 garlic cloves, unpeeled
2 jars (16 oz each) green salsa
3/4 cup heavy cream
12 corn tortillas
12 oz Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped



1. Preheat oven to 450*. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165*, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

2. Reduce oven temperature 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.

3. 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 baking dish. Top with remaining salsa mixture, then cheese.

4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro.


Ok here's the changes I made:

1. I didn't have corn tortillas, but I had flour so I used those -they were soft taco size.
2. I halved the recipe and got 4 enchiladas, using the flour tortillas.
3. I didn't have monterey jack cheese, so i used 1/2 cup of cheddar that I shredded and put over the top - they weren't insanely cheesy, but they were cheesy enough.
4. I added chopped and sauteed mushrooms because I needed to use them up.