Big-Batch Chicken Enchiladas Verdes |
|
 |
Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
Ingredients:
8 pound(s) bone-in chicken breasts (about 10) |
4 jar(s) each 16 oz- mild salsa verde |
8 cup(s) fresh cilantro sprigs (from 2 bunches) |
32 ounce(s) sour cream (about 4 cups) |
32 ounce(s) frozen corn thawed |
8 cup(s) muenster or monterey jack cheese grated |
kosher salt and black pepper |
32 6-inch flour tortillas |
Directions:
1. Place the chicken in a large pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 25 to 35 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones. Divide the chicken meat between 2 large bowls.
2. Meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of the sour cream until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining 2 cups of sour cream.
3. To each bowl of chicken, add 1 package of corn, 1 cup of the sauce, 2 cups of the cheese, and 1 teaspoon each salt and pepper and toss to combine.
4. Spread 1 cup of the remaining sauce in each of four 9-by-13-inch baking dishes (4 cups total). Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-side down in the dishes (8 rolls per dish). Top each dish of enchiladas with 1 cup each of the remaining sauce and cheese.
5. To eat tonight: Bake the enchiladas at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
6. To freeze and cook later: Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchiladas and bake, uncovered, at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
|
|