Chicken Enchiladas Verdes

1. 1

   - Grill the chicken with seasoning and salt and pepper and shred. Separate into two bowls.

2. 2

   - Mix together salsa, cilantro and half of the sour cream until smooth. (Use blender??)

3. 3

   Transfer to a saucepan as you work and simmer the sauce until slightly thickened, for 10-15 minutes THEN stir in the remaining sour cream.

4. 4

   -For each bowl of chicken, add corn at your disgression. Also, the sauce, 1 cup of cheese, 1 tea-spoon of salt and pepper each and toss to combine.

5. 5

   -Spread the remaining sauce in each of the baking dishes. Roll the chicken mixture into the tortillas, place seam-down and top it off with 1 cup of the remaining sauce and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.