Chicken Enchiladas with Creamy Green Sauce Recipe

How to make it

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• Preheat oven to 450.
• Season the chicken with salt and pepper.
• Put chicken and garlic cloves on a rimmed baking sheet.
• Bake 25 to 30 minutes.
• In a large bowl, combine salsa and cream.
• Reduce oven to 350 degrees.
• When the chicken is cool enough, shred meat, getting rid of skin and bones.
• Peel and chop garlic.
• In a large bowl, combine the chicken, garlic, and 1/2 cup salsa mixture.
• Stack the tortillas, and wrap in damp paper towels.
• Microwave on high for 1 minute.
• Taking one tortilla at a time, dip in the salsa mixture, lay flat, and fill with 1/3 cup chicken mixture.
• Roll up each tortilla and arrange, seam side down in a 9-by-13-inch baking dish.
• Top with remaining salsa mixture, then cheese.
• Bake 40 to 45 minutes, until cheese is nicely browned.
• Let the enchiladas sit for 10 minutes before serving, and sprinkle with cilantro, if desired.