Big-Batch Chicken Enchiladas Verdes

Chicken Enchiladas Verde
Hans Gissinger
Serves 16
preparation
80
minutes
cooking
150
minutes
other
0
minutes

Ingredients

8
pounds
bone-in chicken breasts (about 10)
4
16-ounce jars mild salsa verde
8
cups
fresh cilantro sprigs (from 2 bunches)
2
16-ounce containers sour cream (about 4 cups)
2
16-ounce packages frozen corn, thawed
2
pounds
Muenster or Monterey Jack cheese, grated (8 cups)
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 ½ 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.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calcium 785
  • Fat 36 g
  • Sat Fat 20 g
  • Cholesterol 182 mg
  • Sodium 1,390 mg
  • Protein 55 g
  • Carbohydrate 54 g
  • Sugar 10 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 547 mg
What does this mean? See Nutrition 101.