Recipe: Chicken Enchiladas Verdes

This is hands-down the yummiest dish I've made so far. L-U-R-V-E these. Next time I'm making a ton and freezing some, because they do take a while to make.

Ingredients:

• 2 lbs. boneless/skinless chicken breasts
• 1 16-oz. jar mild salsa verde (I actually used 2 small cans of Old El Paso Green Enchilada Sauce)
• 2 cups fresh cilantro
• 1/2 cup light sour cream
• 1 cup corn
• 2 cups (1 pkg.) Muenster or Monterey Jack cheese, grated
• salt and pepper
• 8-10 6-inch flour tortillas

Directions:

1. Place the chicken in a pot. Add enough water to cover and bring to a boil. Reduce heat and simmer until cooked through, roughly 25 minutes. Remove from pot and let cool. When cool enough to handle, shred the chicken and place in a bowl.
2. Meanwhile, in a blender, puree the salsa, cilantro and the sour cream until smooth (I skipped the blender since I was using enchilada sauce, which is already smooth). Transfer to a medium saucepan and simmer the sauce until slightly thickened, about 10 minutes.
3. To the bowl of chicken, add the corn, half the sauce, half the cheese and salt and pepper to taste. Toss to combine.
4. Spread a little of the remaining sauce to cover the bottom of a 13 x 9" baking dish. Roll the chicken mixture into the tortillas (about 1/3 cup per tortilla) and place seam-side down in the baking dish (8-10 rolls should fit).
5. Top the dish with the remaining sauce and cheese.
6. Bake at 400 degrees until bubbling and beginning to brown, 15 to 20 minutes.
7. Serving suggestion: Top finished enchiladas with fresh cilantro and sour cream.

Nutritional info (May vary, but is just to give you an idea. This is according to my LoseIt app & ours were made with enchilada sauce instead of salsa and made 9 enchiladas.)

Calories per enchilada: 315
With 1 Tbsp. light sour cream: 335 

This recipe is originally from Real Simple magazine, Sept. 2010 issue.