Enchiladas Verdes
The absolute best enchiladas you'll ever make at home. Rich, tangy, and dangerously good.
Prep: 30 minutesCook: 1 hourServes 4
Chicken and Braising Liquid
| Item | Quantity |
|---|---|
| Boneless Skinless Chicken Thighs | 907g (2 lb) |
| Salt— to taste | 1 tsp |
| Chicken Stock— or water | 375g (1 1/2 cup) |
| Better Than Bouillon Chicken Base | 25g |
Steps
- Generously salt the chicken thighs on both sides and let them sit for 10 minutes.
- In a saucepan over medium-high heat, add the chicken stock or water.
- After 10 minutes, add the chicken thighs to the saucepan, ensuring they are as submerged as possible.
- Cover with a lid, reduce heat to low, and braise for 25 minutes. Thighs are done when they’re shreddable, but not falling apart.
Tomatillo Sauce
| Item | Quantity |
|---|---|
| White Onion— cut into 1-inch pieces | 275g (1 count) |
| Tomatillos— husked and halved | 625g (20 count) |
| Poblano Peppers— destemmed and halved | 3.5 count (200g) |
| Garlic— peeled | 25g (6 clove) |
| Fresh Cilantro | 25g (1/2 cup) |
Steps
- Preheat your broiler or oven to its highest setting.
- Place the chopped onion, tomatillos, poblanos, and garlic on a parchment-lined baking sheet.
- Broil on high about 15 minutes until the vegetables have charred and caramelized.
- Transfer the charred vegetables to a blender and blend on high for about 1 minute until smooth.
- Add the cilantro to the blender and blend until broken down.
Filling, Assembly, and Baking
| Item | Quantity |
|---|---|
| Monterey Jack Cheese— shredded | 650g (23 oz) |
| Tomatillo Sauce— cooked | 200g (3/4 cup) |
| Corn Tortillas | 16 count |
| Sour Cream— mixed with water | 100g (1/2 cup) |
| Water— for sour cream mixture | 23g |
| Little Gem Lettuce— shredded, or romaine | 100g (1 cup) |
| Queso Fresco— crumbled | 100g (1/2 cup) |
| Fresh Cilantro— for garnish | 5g (2 sprig) |
Steps
- Remove the cooked chicken thighs and set them aside to cool slightly.
- Pour the chicken cooking liquid back into the saucepan, add the pureed tomatillo sauce, and the Better Than Bouillon chicken base.
- Bring the mixture to a simmer and cook for about 20 minutes, reducing the sauce by 30-40%.
- Shred the cooked chicken into threads about 1/4 inch wide and 2-3 inches long.
- In a bowl, combine the shredded chicken with half of the shredded Monterey Jack cheese and the cooked tomatillo sauce.
- Heat the tortillas in a non-stick pan over medium heat until pliable.
- Brush each tortilla with a thin layer of tomatillo sauce on both sides.
- Place 65 grams of the chicken filling in the center of each tortilla.
- Roll up each tortilla tightly and place seam-side down on a parchment-lined baking sheet.
- Repeat with all tortillas, arranging them in pairs on the sheet.
- Preheat the oven to 450°F.
- Spread a few large spoonfuls of tomatillo sauce over the top of the enchiladas.
- Sprinkle about 45 grams shredded Monterey Jack cheese over each pair of enchiladas.
- Bake for 10-12 minutes until the cheese is melted and starting to brown.
- To serve, top with shredded lettuce for crunch, add a zigzag of the prepared crema, and sprinkle crumbled queso fresco and fresh cilantro on top.
mexicandinnerbakedcomfort-foodchickencheesy