Chicken Enchiladas Verdes

I made these for one of my co-workers, Andrea, who had a baby last fall. I doubled the batch so I could give some away and have some to stock my freezer (which I love doing!). Andrea and her family loved them so much that she asked for the recipe and has made them a few times since! This was the first time I have ever tried making enchiladas and I was surprised at how easy it was. The recipe comes from Real Simple Magazine, but I used a few Trader Joe's items to make them even better. Next time I am going to try using light sour cream. Enjoy!

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-enchiladas-verdes-00000000039506/

Serves 4

Hands-on Time: 20m

Total Time: 50m

Ingredients

• 2 pounds bone-in chicken breasts (2 to 3)
• 1 16-ounce jar mild salsa verde (I used Trader Joes brand)
• 2 cups fresh cilantro sprigs, plus more for serving
• 1 cup sour cream, plus more for serving
• 1 1/2 cups frozen corn, thawed (I used Trader Joe's fire-roasted corn)
• 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

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.

Tip

The unbaked enchiladas can be frozen in the baking dish, tightly wrapped, for up to 3 months. Thaw and bake as directed, adding 10 minutes to the cooking time.