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Enchiladas Verdes
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No More Casserole Dish, Make Enchiladas THIS Way Instead
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Ingredients
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2lb (1kg) boneless skinless chicken thighs
Salt
375g (1 1/2c) chicken stock or water
25g (1 3/4T) Better Than Bouillon chicken base
1 onion (about 275g), cut into 1-inch pieces
700g (about 20) tomatillos, husked (you should have 625g after husking & halving)
3-4 large poblano peppers, destemmed and halved
25g (6 cloves) garlic
25g (1/2c) cilantro
650g (23oz) Monterey Jack cheese, shredded
200g (3/4 cup) cooked tomatillo sauce
16 corn tortillas
100g (1/2c) sour cream, mixed with 20-25g (1 1/2T) water
Little gem or romaine lettuce, shredded
100g (1/2c) queso fresco, crumbled
Fresh cilantro, for garnish
Instructions
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Generously salt the chicken thighs on both sides and let them sit for 10 minutes.
In a saucepan over medium-high heat, add 375 grams (1 1/2 cups) 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 (For chicken breasts, cook until the internal temperature reaches 155°F to avoid dryness.)
Preparing the Tomatillo Sauce
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 25 grams (1/2 cup) cilantro to the blender and blend until broken down
Combining Sauce with Chicken
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 25 grams (1 3/4 tablespoons) Better Than Bouillon chicken base.
Bring the mixture to a simmer and cook for about 20 minutes, reducing the sauce by 30-40%.
Shredding the Chicken
Shred the cooked chicken into threads about 1/4 inch wide and 2-3 inches long.
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.
Assembling the Enchiladas
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 (about 2 heaping tablespoons) 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.
Baking the Enchiladas
Preheat the oven to 450°F.
Spread a few large spoonfuls of tomatillo sauce over the top of the enchiladas.
Sprinkle about 40-50 grams (1/4 cup) 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 (sour cream mixed with water) and sprinkle crumbled queso fresco and fresh cilantro on top.