Chicken Enchiladas Verdes

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.
4. Add corn, 1 cup Muenster, ½ cup sauce, and ½ teaspoon each salt and pepper to the chicken and toss to combine.
5. Spread 1 cup remaining sauce in a 9x13 inch baking dish. Roll up chicken in the tortillas (about ½ cup each) and place seam-side down in the dish. Top with remaining sauce and Muenster. Bake until bubbling and beginning to brown, 15 to 20 minutes.
6. Meanwhile, cook rice according to package directions. Serve with the enchiladas, sour cream, and cilantro.
7. Serves 4