Rating: 4 stars
293 Ratings
  • 5 star values: 164
  • 4 star values: 31
  • 3 star values: 41
  • 2 star values: 33
  • 1 star values: 24
Kate Merker and Sara Quessenberry

Gallery

Credit: Hans Gissinger

Recipe Summary

hands-on:
1 hr 20 mins
total:
2 hrs 30 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • To eat tonight:Bake the enchiladas at 400° F until bubbling and beginning to brown, 15 to 20 minutes.

  • 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.

Nutrition Facts

fat 36g; saturated fat 20g; cholesterol 182mg; sodium 1390mg; protein 55g; carbohydrates 54g; sugars 10g; fiber 4g; iron 4mg; calcium 547mg.
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