Chicken Enchiladas
- 3 pounds bone-in, skin-on chicken breast halves
- 5 garlic cloves
- 2 jars (16 ounces each) medium green salsa (3 1/2 cups)
- 3/4 cup heavy cream
- 12 corn tortillas (6-inch)
- 12 ounces Monterey Jack cheese

Black Beans with Lime
- 2 scallions
- 2 cans (19 ounces each) black beans
- 1 tablespoon fresh lime juice

Watercress and Pepita Salad
- 1/3 cup pepitas (hulled pumpkin seeds)
- 1 1/2 pounds watercress

Mexican Ice-Cream Sundaes
- Sweetened flaked coconut
- Redskin or unsalted peanuts
- 2/3 cup heavy cream
- Bittersweet chocolate
- 1 1/2 pints dulce de leche ice cream

Staples
- Coarse salt and ground pepper
- Olive oil
- 1 teaspoon chili powder
- White-wine vinegar
- Ground cumin
- Ground cinnamon

The Schedule
Up to 2 Days Ahead
- Make salad dressing. Cover and refrigerate.
- Make chocolate sauce. Cover and refrigerate.

Up to 1 Day Ahead
- Make and assemble enchiladas. Cover and refrigerate.
- Toast pepitas. Store at room temperature.
- Toast coconut. Store at room temperature.

45 Minutes Ahead
- Bake enchiladas. Make beans; reheat over low heat just before serving. Add water to thin, if necessary.

Just Before Serving
- Toss salad.
- Warm chocolate sauce in double boiler.