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