Chicken Enchiladas Verdes

• 4 pounds of chicken breasts
• 2 16-oz jars mild salsa verde
• 4 cups cilantro sprigs (1 bunch)
• 1 16-oz container sour creak (about 4 cups)
• 1 pounds Muenster or Monterey Jack Cheese
• 1-2 cans of corn
• 16 6-inch flour tortillas

1. - Grill the chicken with seasoning and salt and pepper and shred. Separate into two bowls.
2. - Mix together salsa, cilantro and half of the sour cream until smooth. (Use blender??)
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. -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. -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.

chicken breasts, salsa verde, cilantro sprigs, sour creak, muenster, corn, flour tortillas

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-verdes-50097179 (may not work)