Chicken Enchiladas Verdes

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 lbs bone-in chicken breasts (about 5)
• 32 ounces mild salsa verde (two jars)
• 1 bunch cilantro
• 16 ounces sour cream
• 16 ounces frozen corn, thawed
• 1 lb muenster cheese or 1 lb monterey jack cheese, grated
• 8 (9 inch) flour tortillas

Recipe

• 1 place the chicken in a large pot, add enough water to cover, and bring to a boil.
• 2 reduce heat and simmer until cooked through, 25-35 minutes; remove from pot and let cool.
• 3 once the chicken is cool enough to handle, shred, discarding meat and bones.
• 4 meanwhile, in a blender puree the salsa, cilantro and 1 cup of the sour cream until smooth. transfer the puree to a saucepan to simmer the sauce until thickened, 15-20 minutes. stir in the remaining cup of sour cream.
• 5 to the shredded chicken add the corn, 1 cup of the sauce, 1 cup of cheese and 1 teaspoon each of salt and pepper.
• 6 spread 1 cup of the remaining sauce in two 9x13" baking dishes. roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam side down in the dishes. top each dish of enchiladas with 1 cup of the remaining sauce and cheese.
• 7 heat through in oven at 375f for 20-25 minutes.