Chicken Enchiladas Verdes

2 bone-in chicken breasts (1 1/2 to 2 pounds total)

1 16-ounce jar mild salsa verde

2 cups fresh cilantro sprigs

1 cup sour cream, plus more for serving

1 1/2 cups frozen corn, thawed

8 ounces Muenster or Monterey Jack cheese, grated (about 2 cups)

kosher salt and black pepper

8 6-inch flour tortillas

Directions

1. Heat oven to 400° F. Place the chicken in a medium pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot 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 sour cream.
3. To the chicken, add the corn, ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper and toss to combine.
4. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with cilantro, sour cream, and rice, if desired.

NOTES: Measure the cilantro very loosely (don't pack it in). The only change I made was to use small, fajita-sized tortillas. The recipe made 16 of these and I divided them into two 2.75 quart pyrex baking dishes. I baked one right away and the other is in the freezer. I put the topping sauce in a zip-loc and the extra cheese in another zip-loc. It can all be assembled before baking.

SOURCE: Real Simple