Chicken Enchiladas with Creamy Green Sauce

I just tried this recipe last night, and it's delicious! A couple suggestions. First, Trader Joe's salsa verde is the way to go. Lightly glaze the chicken with extra virgin olive oil to retain the meat's moisture. Lastly, while the recipe doesn't call for rolling cheese into the enchiladas, I highly recommend doing so.

Ingredients (Serves 6)

•3 pounds bone-in, skin-on chicken breast halves
•Coarse salt and ground pepper
•5 garlic cloves, unpeeled
•2 jars (16 ounces each) medium green salsa
•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)


Directions
1.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.
2.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.
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 9-by-13-inch 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, if desired.

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