Chicken Enchiladas Verdes

CHICKEN ENCHILADAS VERDES

submitted by JP and Rosy

Makes 4 servings

2 lbs boneless skinless chicken breasts

1 (16 oz) jar mild salsa verde

1.5 cups frozen corn

½ pound mozzarella cheese

1 cup sour cream, plus more for serving

kosher salt and black pepper

8 6-inch tortillas

Heat oven to 400 degree.  Place 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.

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, 10-12 minutes.  Stir in the remaining ½ cup of sour cream

Add the corn, 1 cup of mozzarella, 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 9x13 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 mozzarella .  Bake until bubbling and beginning to brown, 15-20 minutes.