Description

Make enchiladas with a delicious, creamy, green sauce instead of the traditional red sauce. Swiss immigrants to Mexico brought their influence with them, hence the use of dairy in these enchiladas.

Ingredients

• 2 lb. bone-in chicken breasts (2 - 3)
• 1- 16 oz. jar mild salsa verde
• 2 c. fresh cilantro sprigs, plus more for serving
• 1 c. sour cream, plus more for serving
• 1 1/2 c. frozen corn, thawed
• 1/2 lb. Muenster or Monterey Jack cheese, grated (about 2 cups)
• kosher salt and black pepper
• 8- 6 inch flour tortillas
• 1 c. long-grain white rice

Steps

1. Preheat oven to 400 degrees.
2. Place chicken in a medium saucepan, add enough water to cover, 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 chicken, discarding the skin and bones. Place meat in a large bowl.
3. In a blender, puree salsa, cilantro, and ½ cup 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.