Serves 2 to 3
- Heat the oven to 350º. Blend salsa in blender to a smooth puree. Transfer to a saucepan. Stir in broth and simmer about 10 minutes. Stir in cream and season with salt.
- Mix chicken and ½ cup of the sauce.
- Smear about ¼ cup of the sauce over the bottom of an 8 by 8-inch baking dish. Wrap tortillas in plastic wrap and microwave until hot, about 30 seconds. Working quickly so the tortillas stay pliable, roll a portion of the chicken into each tortilla, then put into baking dish. Pour remaining sauce over all. Sprinkle with the cheese.
- Bake until the enchiladas are hot, about 15 minutes. Garnish with onion slices and cilantro.