I have several verdes recipes on here, but we like our verdes. 🙂
2 chicken breasts
16 oz. jar mild salsa verde
2 cups fresh cilantro
1 cup sour cream
1 1/2 cups canned corn
8 oz Monterey Jack cheese, grated
Salt and pepper, to taste
8 6-inch flour tortillas
Tomatoes, sour cream, salsa (for garnish)
Heat oven to 400Â° F.
Place the chicken in a medium pot, add enough water to cover chicken, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken. Place the meat in a large bowl.
In a blender, puree the salsa, cilantro, and Â½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining Â½ cup sour cream.
Add the corn, Â½ cup of the sauce, 1 cup of the cheese, and Â½ teaspoon each salt and pepper to the chicken. Toss to combine.
Spread 1 cup of the remaining sauce in the bottom of a 9-by-13-inch baking dish.
On a separate plate, place the chicken mixture in the tortillas (about Â½ cup per tortilla), roll them up and put seam-side down in the baking dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes.
Serve with tomatoes, sour cream, and salsa, if desired.
What did the family think? This was not their favorite. Hubby thought it would have been better if I had substituted black beans for the corn. I thought the corn was fine, but maybe there was a little too much of it.
from Real Simple