Chicken Enchiladas Verdes
Ingredients
- 2 bone-in chicken breasts (1 1/2 to 2 pounds total)
- 1 16-ounce jar mild salsa verde
- 2 cups fresh cilantro sprigs, plus more for serving
- 1 cup sour cream, plus more for serving
- 1 1/2 cups frozen corn, thawed
- 8 ounces Muenster or Monterey Jack cheese, grated (about 2 cups)
- kosher salt and black pepper
- 8 6-inch flour tortillas
- rice, for serving
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