Big-Batch Chicken Enchiladas Verdes

chicken-enchiladas-verdes
Photo by Hans Gissinger
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  • Serves 16
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • 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 785
  • August 2010

Ingredients

  1. Check 8pounds bone-in chicken breasts (about 10)
  2. Check 4 16-ounce jars mild salsa verde
  3. Check 8cups fresh cilantro sprigs (from 2 bunches)
  4. Check 2 16-ounce containers sour cream (about 4 cups)
  5. Check 2 16-ounce packages frozen corn, thawed
  6. Check 2pounds Muenster or Monterey Jack cheese, grated (8 cups)
  7. Check kosher salt and black pepper
  8. Check 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.