Food Recipes Big-Batch Chicken Enchiladas Verdes 4.0 (293) 6 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Hans Gissinger Hands On Time: 1 hrs 20 mins Total Time: 2 hrs 30 mins Yield: 16 serves Jump to Nutrition Facts 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 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. Meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of 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 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. Print Nutrition Facts (per serving) 36g Fat 54g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts % Daily Value * Total Fat 36g 46% Saturated Fat 20g 100% Cholesterol 182mg 61% Sodium 1390mg 60% Total Carbohydrate 54g 20% Total Sugars 10g Protein 55g Calcium 547mg 42% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.