Chicken Enchiladas Verdes

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   ["Place the chicken in a large pot, add enough water to cover, and bring to a boil.", "Reduce heat and simmer until cooked through, 25-35 minutes; remove from pot and let cool.", "Once the chicken is cool enough to handle, shred, discarding meat and bones.", "Meanwhile, in a blender puree the salsa, cilantro and 1 cup of the sour cream until smooth.", "Transfer the puree to a saucepan to simmer the sauce until thickened, 15-20 minutes.", "Stir in the remaining cup of sour cream.", "To the shredded chicken add the corn, 1 cup of the sauce, 1 cup of cheese and 1 teaspoon each of salt and pepper.", "Spread 1 cup of the remaining sauce in two 9x13"" baking dishes.", "Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam side down in the dishes.", "Top each dish of enchiladas with 1 cup of the remaining sauce and cheese.", "Heat through in oven at 375F for 20-25 minutes."]

* Per serving · 4 servings · Values may vary.

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