2 cups fresh cilantro sprigs, plus more for serving
1 cup sour cream, plus more for serving
1 1/2 cups frozen corn, thawed
1/2 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
Sat fat 20g
How to Make It
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.