Food Recipes Chicken Enchiladas Verdes 3.8 (531) 16 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: 20 mins Total Time: 50 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 2 pounds bone-in chicken breasts (2 to 3) 1 16-ounce jar mild salsa verde 2 cups fresh cilantro sprigs, plus more for serving 1 cup sour cream, plus more for serving 1 ½ cups frozen corn, thawed ½ pound Muenster or Monterey Jack cheese, grated (about 2 cups) kosher salt and black pepper 8 6-inch flour tortillas 1 cup long-grain white rice Directions Heat oven to 400° F. Place the chicken in a medium saucepan, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; transfer to a plate and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones. Place the meat in a large bowl. Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup of sour cream. Add the corn, 1 cup of the Muenster, ½ cup of the sauce, and ½ teaspoon each salt and pepper to the chicken and toss to combine. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll up the chicken in the tortillas (about ½ cup each) and place seam-side down in the dish. Top with the remaining sauce and Muenster. Bake until bubbling and beginning to brown, 15 to 20 minutes. Meanwhile, cook the rice according to the package directions. Serve with the enchiladas, sour cream, and cilantro. Print Nutrition Facts (per serving) 969 Calories 36g Fat 93g Carbs 59g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 969 % Daily Value * Total Fat 36g 46% Saturated Fat 20g 100% Cholesterol 182mg 61% Sodium 1511mg 66% Total Carbohydrate 93g 34% Total Sugars 10g Protein 59g Calcium 563mg 43% Iron 6mg 33% *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.