Chicken and Braising Liquid
| Item | Quantity |
|---|---|
| Boneless Skinless Chicken Thighs | 907g (2 lb) |
| Salt | 1 tsp |
| Chicken Stock | 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.
- 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 | 275g (1 count) |
| Tomatillos | 700g (20 count) |
| Poblano Peppers | 350g (3.5 count) |
| Garlic | 25g (6 clove) |
| 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 and Assembly
| Item | Quantity |
|---|---|
| Monterey Jack Cheese | 650g (23 oz) |
| Corn Tortillas | 16 count |
| Sour Cream | 100g (1/2 cup) |
| Water | 22g |
| Little Gem Lettuce | 100g (1 cup) |
| Queso Fresco | 100g (1/2 cup) |
| Fresh Cilantro | 10g (5 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 200 grams of 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, arranging them in pairs.
- Preheat the oven to 450°F.
- Spread a few large spoonfuls of tomatillo sauce over the top of the enchiladas.
- Sprinkle about 45 grams of 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 little gem or romaine lettuce for crunch. Add a generous zigzag of the prepared crema and sprinkle crumbled queso fresco and fresh cilantro on top.
mexicandinnerbakedcheesychickencomfort-food