green enchiladas

My friend served leftovers of these to me months ago and I LOVED them! I made sure to get the recipe. I acquired the specific ingredients and... didn't make them. I used the ingredients for other meals. I acquired the ingredients again, and didn't make them. After several months of wanting to make them, having them on my menu, and purchasing the ingredients, I finally made them last week. I loved them. The hubby loved them. Our little man loved them. I guess it was worth the wait! Personally though, I recommend you not wait months and months to try this recipe.

Ingredients

• 3 chicken breasts
• 1 16 oz jar mild salsa verde
• 2 cups fresh cilantro
• 2 cups sour cream
• 2 cups frozen corn
• 3 cups pepper jack cheese, grated
• salt and pepper
• 10 whole wheat tortillas

Directions

1. Boil the chicken until cooked through. Shred chicken and set it aside.
2. In blender, puree salsa, sour cream, and cilantro (save a little for the top of the enchiladas) until smooth.
3. Spread a little of the sauce on the bottom of a 9x13 dish.
   
4. Place sauce, chicken, corn, cheese, and cilantro on a tortilla. Roll the filled tortilla and place in dish. Continue with all tortillas or until dish is full.
   
5. Top with remaining sauce, cheese, corn, and cilantro.
6. Bake at 400 degrees for 20-30 minutes.