We serve them topped with pico, and avocado, with black beans on the side.
- 3 pounds bone-in, skin-on chicken breast halves (***I use 3 or 4 boneless skinless chicken breasts, grilled or baked in the oven. I usually salt and pepper and season with cumin or other southwest flavor.)
- Coarse salt and ground pepper
- 5 garlic cloves, unpeeled
- 2 jars (16 ounces each) medium green salsa (***I don't use green salsa, it's too hot and not very sweet. I like Old El Paso mild green chili enchilada sauce (2 cans).)
- 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)
- Preheat oven to 450 degrees. 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 degrees, 25 to 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, discarding skin and bones. 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 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.