Chicken Enchiladas Verdes |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A doublebatch recipe. Freeze the second for a few weeks ahead. Ingredients:
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 |
Directions:
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.
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