Wednesday, September 1, 2010

Chicken Enchiladas Verdes

This recipe is for four freezer meals.
Divide accordingly to make one meal.

8 lbs bone-in chicken breasts (about 10)
4 16-ounce jars mild salsa verde
8 cups fresh cilantro sprigs (from 2 bunches)
2 16-ounce containers sour cream (about 4 cups)
2 16-ounce packages frozen corn, thawed
2 pounds Muenster or Monterey Jack cheese, grated (8 cup)
Kosher salt and back pepper
32 6-inch flour tortillas

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 to 35 minutes; remove from pot and let cool. when cool enough to handle, shred the chicken, discarding the skin and bones. divide the chicken meat between 2 large bowls.

meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of the sour ceam until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining 2 of sour cream.

To each bowl of chicken, add 1 package of corn, 1 cup of the sauce, 2 cups of the cheese, and 1 teaspoon each salt and pepper and toss to combine.

Spread 1 cup of the remaining sauce in each of the four 9-by-13-inch baking dishes (4 cups total). Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-ide down in the dishes (8 rolls per dish). Top each dish of enchilada with 1 cup each of the remaining sauce and cheese.


Bake the enchiladas at 400F until bubbling and beginning to brown, 15 to 20 minutes.

Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchilada and bake, uncovered, at 400F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.

Serve with...
Cilantro, sour cream, and rice.

This is a Real Simple recipe. Found at

This recipe costs approximately $10 a pan.


  1. Read freezing directions. How do I "cake" my enchiladas? I know you mean bake, but you said I should comment. :-)

  2. Yet another example of why math and I do not get along. If I grate 8 cups of cheese. I then put two cups of cheese in each of 4 bowls and use that cheese to stuff tortillas. What is the remainder of cheese that I am to sprinkle on top?

  3. Yes! Sprinkle it on top. You goofball. I thought you were going to correct my math at price per pan because you know mine is less. I always add more beans!

  4. EXCELLENT pizza topping. Made these a week ago. Had a little leftover filling. Put it on pizza crust with red sauce and mozzarella. YUM! Liz and Luke tried it and liked it also.

  5. So we recalculated the price on these.
    We used 2 whole chickens cooked and de-boned ahead of time, 2 bags of black beans, and 40 tortillas.

    We made 5 pans of 8 enchiladas each.
    The total food bill was $41.94
    So approximately $8 a pan to make.