Chicken Enchiladas (Green Sauce)

Updated at: Thu, 03 Oct 2024 01:09:38 GMT

Step 1

Generously salt the chicken thighs on both sides and let them sit for 10 minutes.

Step 2

In a saucepan over medium-high heat, add 375 grams (1 1/2 cups) chicken stock or water

Step 3

After 10 minutes, add the chicken thighs to the saucepan, ensuring they are as submerged as possible.

Step 4

Cover with a lid, reduce heat to low, and braise for 25 minutes. Thighs are done when they’re shreddable, but not falling apart (For chicken breasts, cook until the internal temperature reaches 155°F to avoid dryness.)

Step 5

Preheat your broiler or oven to its highest setting.

Step 6

Place the chopped onion, tomatillos, poblanos, and garlic on a parchment-lined baking sheet.

Step 7

Broil on high about 15 minutes until the vegetables have charred and caramelized.

Step 8

Transfer the charred vegetables to a blender and blend on high for about 1 minute until smooth

Step 9

Add 25 grams (1/2 cup) cilantro to the blender and blend until broken down

Step 10

Remove the cooked chicken thighs and set them aside to cool slightly.

Step 11

Pour the chicken cooking liquid back into the saucepan, add the pureed tomatillo sauce, and 25 grams (1 3/4 tablespoons) Better Than Bouillon chicken base.

Step 12

Bring the mixture to a simmer and cook for about 20 minutes, reducing the sauce by 30-40%.

Step 13

Shred the cooked chicken into threads about 1/4 inch wide and 2-3 inches long.

Step 14

In a bowl, combine the shredded chicken with 300 grams (half) of the shredded Monterey Jack cheese and 200 grams (3/4 cup) of the cooked tomatillo sauce.

Step 15

Heat the tortillas in a non-stick pan over medium heat until pliable.

Step 16

Brush each tortilla with a thin layer of tomatillo sauce on both sides.

Step 17

Place 65 grams (about 2 heaping tablespoons) of the chicken filling in the center of each tortilla.

Step 18

Roll up each tortilla tightly and place seam-side down on a parchment-lined baking sheet.

Step 19

Repeat with all tortillas, arranging them in pairs on the sheet.

Step 20

Preheat the oven to 450°F.

Step 21

Spread a few large spoonfuls of tomatillo sauce over the top of the enchiladas.

Step 22

Sprinkle about 40-50 grams (1/4 cup) shredded Monterey Jack cheese over each pair of enchiladas.

Step 23

Bake for 10-12 minutes until the cheese is melted and starting to brown.

Step 24

To serve, top with shredded little gem or romaine lettuce for crunch. Add a generous zigzag of the prepared crema (sour cream mixed with water) and sprinkle crumbled queso fresco and fresh cilantro on top

1 liked

0 disliked