Having recovered from the margaritas on Saturday, I was able to make my enchiladas on Sunday. This recipe came from the May issue of Everyday Food from Martha Stewart. Before anyone makes a comment, let me just say I am a fan of Marthas, so don't even go there. These were pretty tasty. We took some over to Mom and she said I could make this for her anytime so between Mom and I and Mr. L, this had three thumbs up. My only comment...you have to dip both sides of the tortilla in the sauce then add the filling. The only way I saw to do this was to put them (sauced) on the counter to roll up which made a bit of a mess. It only occurred to me after I should have used a piece of wax paper. Did waste a bit of sauce. Yes, this was the first time I've ever made enchiladas like this from scratch. Used rocky the range chickens from Cosentinos which I think made them tastier than using the pre-frozen skinless/boneless (I skinned and boned the chicken myself after cooking, thank you very much, yea me). Makes a large batch so we had plenty of leftovers.
NOTE: I used 2% cheese and "lite" sour cream. I also used one jar of "hot" green salsa mixed with one medium. I did not use the meat thermometer and I completely forgot about the cilantro (which sat and spoiled in the fridge).
CHICKEN ENCHILADAS WITH CREAMY GREEN SAUCE
3 pounds bone-in, skin-on chicken breast halves
course salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 oz 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)
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.
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.
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. Serves 6.
No tequila was consumed with this meal!