Chicken Enchiladas With Creamy Green Sauce

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   ["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, 25-30 minutes.", "Meanwhile, in a large bowl combine salsa and cream.", "Reduce oven temperature to 350 degrees.", "Once chicken in 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.", "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 9X13"" baking dish.", "Top with remaining salsa mixture, then cheese.", "Bake until cheese is browned and salsa is bubbling, 40-45 minutes.", "Let rest 10 minutes.", "Serve, sprinkled with cilantro."]

* Per serving · 4 servings · Values may vary.