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Title: Notes:

Serves 8-12
Ingredients
	•	3 pounds bone-in, skin-on chicken breast halves (or 4 cups cooked shredded chicken)
	•	Coarse salt and ground pepper
	•	5 garlic cloves, unpeeled
	•	2 jars (16 ounces each) medium green salsa
	•	¾ cup heavy cream
	•	12 corn tortillas (6-inch)
	•	12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
	•	½ cup fresh cilantro, chopped (optional)
Instructions
Step 1: Prepare the Chicken (if starting with raw chicken)
If using raw chicken, cook the chicken breast halves until fully cooked. Once cool enough to handle, shred the meat, discarding skin and bones. Set aside.
Note: If using pre-cooked chicken, skip this step and proceed to Step 2.
Step 2: Make the Sauce
Preheat oven to 350°F. Peel and chop the garlic. In a large bowl, combine the green salsa and heavy cream. Mix well and set aside.
Step 3: Prepare the Filling
In a large bowl, combine the shredded chicken, chopped garlic, and ½ cup of the salsa mixture. Mix well.
Step 4: Assemble the Enchiladas
Stack tortillas flat and wrap in damp paper towels. Microwave on high for 1 minute to soften.
In a 9-by-13-inch baking dish:
	1.	Dip corn tortillas one at a time in the remaining salsa mixture
	2.	Arrange a layer of dipped tortillas on the bottom of the dish
	3.	Spread all the chicken filling evenly over the tortillas
	4.	Add another layer of dipped tortillas on top
	5.	Pour the remaining salsa mixture over the top
	6.	Sprinkle evenly with shredded cheese
Step 5: Bake
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes. Let rest 10 minutes before serving. Serve sprinkled with cilantro, if desired.
Cook’s Notes
To make these up to a day ahead, prep and assemble the enchiladas, cover, and refrigerate. Bake as directed when ready to serve.

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