In pot, boil chicken until done. Meanwhile in bowl, combine salsa and cream. Heat oven to 350 degrees. Once chicken is cool enough to handle, shred meat. Peel and chop garlic.
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In a bowl, combine chicken, salt and pepper, seasonings, garlic, and about 1/2 C. salsa mixture. Working with one tortilla at a time, dip in salsa mixture, lay flat and fill with 1/3 C. chicken, small amount of cheese and sprinkles of cilantro. Roll up and arrange, seams side down in pan. Top with remaining salsa mixture, then cheese.
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