Chicken Enchiladas with Creamy Green Sauce
- 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)
- Produce
- Cilantro, fresh (1/2 cup)
- Meat
- Chicken breast, bone-in skin-on halves (3 pounds)
- Cooking & Baking
- Garlic cloves (5)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Corn tortillas (6-inch) (12)
- Dairy
- Heavy cream (3/4 cup)
- Monterey jack cheese (12 ounces)
- Other
- 2 jars (16 ounces each) medium green salsa
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 3, 2011 (1 year ago).
15 people saved this recipe.
