Chicken Enchiladas

I made these enchiladas last night (recipe and photo courtesy of martha stewart) although I made a few changes and the overall consensus was that they were yummy with a spicy kick. And they were super easy and can be made ahead.


Ingredients
Serves 6
3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream (I used half and half cause I already had it)
12 corn tortillas (6-inch) (I used flour tortillas)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups) (I used cheddar)
1/2 cup fresh cilantro, chopped (optional)
Directions
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. (I cubed and cooked my chicken in a saute pan with some olive oil and added the garlic and salt and pepper while it was cooking)
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. (I also added cheddar cheese to this mixture to put into the tortillas, I like things cheesy)
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. (Since I used flour tortillas I didn't need to microwave them or coat them in the mixture, they were already soft enough)
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.