Rating: 4 stars
531 Ratings
  • 1 star values: 32
  • 2 star values: 52
  • 3 star values: 115
  • 4 star values: 124
  • 5 star values: 208
Kate Merker and Sara Quessenberry

Gallery

Credit: Hans Gissinger

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

969 calories; fat 36g; saturated fat 20g; cholesterol 182mg; sodium 1511mg; protein 59g; carbohydrates 93g; sugars 10g; fiber 5g; iron 6mg; calcium 563mg.
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