Chicken Enchiladas Verdes

chicken-enchiladas-verdes
Photo by Hans Gissinger
Chicken Enchiladas Verdes 3.8 527 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 969 calories
    • Fat 36 g
    • Sat Fat 20 g
    • Cholesterol 182 mg
    • Sodium 1,511 mg
    • Protein 59 g
    • Carbohydrate 93 g
    • Sugar 10 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 563 mg

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.

Ingredients

  1. Check 2 pounds bone-in chicken breasts (2 to 3)
  2. Check 1 16-ounce jar mild salsa verde
  3. Check 2 cups fresh cilantro sprigs, plus more for serving
  4. Check 1 cup sour cream, plus more for serving
  5. Check 1 1/2 cups frozen corn, thawed
  6. Check 1/2 pound Muenster or Monterey Jack cheese, grated (about 2 cups)
  7. Check kosher salt and black pepper
  8. Check 8 6-inch flour tortillas
  9. Check 1 cup long-grain white rice

Directions

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

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