Hans Gissinger
Hands-On Time
20 Mins
Total Time
50 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, cook the rice according to the package directions. Serve with the enchiladas, sour cream, and cilantro.

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