Chicken Enchiladas

By ForkAndTheCork

Ingredients

• 2 chicken breasts
• Coarse salt and ground pepper
• 1 whole head garlic
• 1 large sweet onion
• 1.5 jars green salsa/ salsa verde
• 3/4 cup half and half
• 6 flour tortillas
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups) (reserve 1/2 to 3/4 cup for the top)
• 1/2 cup fresh cilantro, chopped (optional)

Details

Servings 6

Preparation

Step 1

1. Poach chicken in medium pot in salted water and 2 cloves of garlic. Meanwhile, in a large bowl, combine salsa and cream.
2. Roast remaining garlic in 450 degree oven for 35 minutes. (cut bulb in half, drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil so it's sealed up)
3.Set oven to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding garlic that you cooked the chicken with.
4. Slice onion thinly, then saute in olive oil until carmelized. Peel and chop roasted garlic. In a large bowl, combine chicken, garlic, onion, and 1/2 cup salsa mixture.
5. Brush tortilla on outside with olive oil, then fill with chicken mixture and cheese. Roll up and arrange, seam side down, 6 enchiladas lengthwise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then remaining cheese.
6.Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.