Chicken Enchiladas

Martha, Martha, Martha! You did it again. I admit I was doubtful at first...Chicken Enchiladas with creamy green sauce? I don't know! But after careful consideration-I knew you wouldn't steer me wrong. This was a debut attempt at Enchiladas and in my opinion they were a huge hit. I was a little wobbly with flavor happiness that I admit, my photography is a bit off..oh well, next time we'll try again.

I did make a few adaptations right off the bat. I wanted more kick to my enchiladas and it worked perfectly for my taste, feel free to adjust it to fit yours.

Enchiladas with Creamy Green Sauce (Adapted from Martha Stewart )

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
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 (4 oz) can of diced jalapenos
2 tsp ground adobo chili powder
1 tsp ground cumin
1/2 tsp ground corriander
1/2 cup fresh cilantro, chopped

(**Note: Because it was a bit warmer outside, I didn't want to heat the oven and the whole house for longer than I needed to, so I opted to cook the chicken on the grill. This added extra flavor, which payed off hugely. Prepare the chicken how you like.)

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, jalapenos, and cream. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. In a large bowl, combine chicken and 1/2 cup salsa mixture, adobo chili powder, cumin, and corriander.

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, 30 to 35 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

This recipe made enough for 17 enchiladas, maybe I didn't put enough filling in each one-but I thought they were a good size. So even better, I put the rest in the freezer for another time.