Chicken Enchiladas with Creamy Green Sauce

I found this recipe for Chicken Enchiladas in the May issue of Everyday Food. I served this dish for a Cinco de Mayo party and it was definitely a keeper. I like that the recipe doesn't have that many ingredients but tons of flavor. Its fairly simply to make as well. It just takes planning ahead to roast the chicken and then for the second step of assembling and baking the enchiladas. I substitute half-and-half for the heavy cream. Last night I served this with black beans and lime, a recipe also from Everyday Food, and rice. I only had white rice on hand so that is what I used. For the Cinco de Mayo Party I served this with a Mexican Salad consisting of mixed greens, tomato, cheese, avocado, cilantro, and corn. I didn't serve dessert with this last night but Lime or Mango bars go great. Also, Everday Food has a recipe listed with this meal plan for Mexican Ice Cream Sundaes with Cinnamon Chocolate Sauce that looks delicious. Throw in a Margarita and the meal is good to go.

Chicken Enchiladas with Creamy Green Sauce

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
• 12 corn tortillas (6-inch)
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• 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 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.
2. 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.
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, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Black Beans with Lime

Serves 6

• 1 tablespoon olive oil
• 2 scallions, white and green parts separated, thinly sliced
• Coarse salt and ground pepper
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 tablespoon fresh lime juice

Directions

1. In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
2. Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.