Chicken Enchiladas Verdes

• 4 lbs bone-in chicken breasts (about 5)
• 32 ounces mild salsa verde (two jars)
• 1 bunch cilantro
• 16 ounces sour cream
• 16 ounces frozen corn, thawed
• 1 lb muenster cheese or 1 lb monterey jack cheese, grated
• 8 (9 inch) flour tortillas

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

salsa verde, cilantro, sour cream, corn, muenster cheese, flour tortillas

Taken from www.food.com/recipe/chicken-enchiladas-verdes-481623 (may not work)