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These Chicken Enchiladas Verdes Are A Hearty Meal You Can Whip Up In A Snap, And They're A Breeze To Assemble. Dinner Never Looked This Tasty!

Let's Get Started…

Ingredients To Gather:

• 2 pounds bone-in chicken breasts (2 to 3)

• 1 16-ounce jar mild salsa verde

• 2 cups fresh cilantro sprigs, plus more for serving

• 1 cup sour cream, plus more for serving

• 1 1/2cups frozen corn, thawed

• 1/2pound 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

Step By Step Directions To Follow:

1. Heat oven to 400° F. Cover chicken in a medium saucepan with water. Bring to a boil. Reduce heat. Simmer 15 to 20 minutes or until cooked through. Let cool on a plate. Shred chicken. Discard skin and bones. Put chicken in large bowl.
2. Puree the salsa, cilantro, and ½ cup of the sour cream in a blender until smooth. Place in small saucepan. Simmer for 10 to 12 minutes until slightly thickened. Stir in the remaining ½ cup of sour cream.
3. Add corn, 1 cup of cheese, ½ cup of sauce, and ½ teaspoon each salt and pepper to the chicken. Toss to coat well.
4. Spread 1 cup of the remaining sauce on a 9-by-13-inch baking dish. Roll up the chicken in the tortillas (about ½ cup each). Place tortillas seam-side down in the dish. Top with remaining sauce and cheese. Bake for 15 to 20 minutes or until bubbly and beginning to brown.

Cook the rice according to directions. Serve with the enchiladas, sour cream, and cilantro.

Finished!

This is a great dish for a family meal. It's easy to assemble and kids love it. You can serve it with other Mexican accompaniments such as refried beans and guacamole.

Enjoy!

Article Source: Real Simple