Chicken Enchilada's with Creamy Green Sauce

photo from: Everyday Food

The best thing about this recipe is you can prepare it a day ahead of time!  Just prep and assemble the enchiladas in a baking dish, cover and refrigerate until you are ready to bake.

WARNING:  This recipe can be very spicy!! For some reason the bottled green salsa is very spicy, so to tone it down a bit you can also use a regular red salsa that is not as spicy.

Ingredients:

Serves 6

• 3 large chicken breast or 6 chicken breast tenders (depending on what you have)
  
• Coarse salt and ground pepper
  
• 5 garlic cloves, unpeeled
  
• 2 jars (16 ounces each) medium green salsa
  
• 3/4 cup Half & Half
  
• 12 corn tortillas (6-inch)
  
• about 3 cups (or more) Monterey Jack cheese
  
• 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 about 25 to 30 minutes for breasts. Slightly shorter baking time for breast tenders.  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. 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, in your baking dish. Top with remaining salsa mixture, then cheese.
   
4. Bake until cheese is browned and salsa is bubbling, 30 to 35 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.