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Big-Batch Chicken Enchiladas Verdes


Big-Batch Chicken Enchiladas Verdes Recipe

Ingredients:
  • 8 pounds 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 cups)
  • 32 kosher salt and black pepper
Directions:
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