From marthastewart.com
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. Bake until cheese is browned
and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve,
sprinkled with cilantro, if desired.
*I only did one bottle of mild green salsa, and I thought the flavor turned out great. YUM!
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