I know I’ve been going on and on about it, but the Real Simple cookbook has been one of my favorites lately. Everyone in cookbook club has made several of the recipes and all have been so good. My friend Katie told me about these Chicken Enchiladas Verdes and I needed an easy recipe to feed a crowd so I decided to give them a try.
I doubled the recipe because I had about 10-12 people coming over for dinner. Even with making double, it was still super easy to put together and have ready in a short amount of time. I think it’d be really easy to make ahead and freeze and/or give away pre-baked to friends who need a pick-me-up.
- 2 pounds bone-in chicken breasts (2 to 3) (or a rotisserie)
- 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 1/2 cups frozen corn, thawed
- 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
- Heat oven to 400°.
- Place the chicken breasts in a medium saucepan & add enough water to cover. Bring to a boil and reduce heat, 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. Or buy a rotisserie chicken and shred the chicken and place meat in a large bowl.
- In a blender or food processor, 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). Lastly, stir in the remaining ½ cup of sour cream.
- Add the corn, 1 cup of cheese, ½ cup of the sauce, and ½ teaspoon each salt and pepper to the chicken and toss to combine.
- Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll up the chicken mixture in the tortillas (½ cup each) and place seam-side down in the dish. Top the tortillas with the remaining sauce and cheese.
- Bake until bubbling and beginning to brown, 15 to 20 minutes.
- Cook the rice according to the package directions.
- Serve with the enchiladas, sour cream, and cilantro.
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.