Mexican🥩 Meat

Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lb (1 kg) boneless skinless chicken thighs; ~1½ tsp salt; 375 g (1 ½ cups) chicken stock or water; 25 g (1 ¾ tablespoons) Better Than Bouillon chicken base; 1 medium (about 275 g) onion; 700 tomatillos, husked; 3 large poblano peppers; 25 g (6 cloves) garlic cloves; 25 g (½ cup) cilantro; 650 g (23 oz) Monterey Jack cheese, shredded; 16 corn tortillas; 100 sour cream mixed with water; ~100 g Little gem or romaine lettuce, shredded; 100 g (½ cup) queso fresco, crumbled; ~10 g fresh cilantro, for garnish

⏱ 90 min🍽 Serves 8

A restaurant-style approach to green enchiladas that delivers superior texture and flavor compared to traditional casserole-style baking. Features tender braised chicken, homemade roasted tomatillo sauce, and perfectly melted cheese without the soggy, overly saturated tortillas.

Adapted from a video by Brian Lagerstrom

No More Casserole Dish, Make Enchiladas THIS Way Instead

Watch on YouTube

Ingredients

boneless skinless chicken thighs2 lb (1 kg)
salt~1½ tspest.
chicken stock or water375 g (1 ½ cups)
Better Than Bouillon chicken base25 g (1 ¾ tablespoons)
onion1 medium (about 275 g)
tomatillos, husked700
large poblano peppers3
garlic cloves25 g (6 cloves)
cilantro25 g (½ cup)
Monterey Jack cheese, shredded

Steps

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1
Generously salt the chicken thighs on both sides and let them rest for about 10 minutes.
2
Add 375 grams of chicken stock or water to a 3 to 4 quart saucepan and heat over medium-high heat.
3
After 10 minutes, add the salted chicken thighs to the stock, submerging them as much as possible. Cover with a lid, reduce heat to low, and braise for 25 minutes until the thighs are tender and shredable but not falling apart.
4
Cut one onion into roughly 1-inch pieces. Dehusk about 700 grams of tomatillos and cut them in half. Remove the stems from the poblano peppers and cut them in half.
5
Arrange the chopped onion, tomatillos, poblanos, and garlic on a parchment-lined baking sheet. Place under a preheated high broiler or in a high-temperature oven and broil for about 15 minutes until the vegetables are charred and caramelized on the edges.
6
Transfer the charred vegetables to a blender and blend on high speed for about 1 minute until smooth. Add 25 grams of cilantro and blend until the herbs are broken down into the sauce.
7
Cool the braised chicken thighs slightly. Pour the cooking liquid back into the saucepan and add the pureed tomatillo sauce along with 25 grams of chicken base. Bring to a simmer and cook for about 20 minutes, reducing the sauce by 30-40% to thicken it.
8
Shred the cooled chicken thighs into threads approximately ½ to ¼ inch wide and 2 to 3 inches long.
9
Combine the shredded chicken with 300 grams of shredded Monterey Jack cheese and 200 grams of the cooked tomatillo sauce in a bowl, stirring until well combined.
10
Heat all 16 corn tortillas in a non-stick pan over medium heat until each one is heated through and pliable.
11
Brush each tortilla with a thin layer of tomatillo sauce on both sides. Place about 65 grams of the chicken filling in the center of each tortilla, roll up tightly, and place seam-side down on a parchment-lined baking sheet.
12
Arrange the enchiladas in pairs on the baking sheet. Spread a few large spoonfuls of tomatillo sauce over the enchiladas, leaving some tortilla exposed. Top each pair with about 40-50 grams of shredded Monterey Jack cheese.
13
Preheat the oven to 450°F and bake the enchiladas for 10-12 minutes until the cheese is melted and beginning to brown.
14
Plate the enchiladas and top with shredded fresh lettuce for crunch. Add a generous zigzag of sour cream mixed with water, sprinkle crumbled queso fresco, and garnish with fresh cilantro.

Enchiladas Verdes

Ingredients

Steps

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