Chicken Enchiladas Verdes
Ingredients
- 2 pounds bone-in chicken breasts (2 to 3)
- 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 ½ cups frozen corn, thawed
- ½ pound Muenster or Monterey Jack cheese, grated (about 2 cups)
- kosher salt and black pepper
- 8 6-inch flour tortillas
- 1 cup long-grain white rice
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