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Chili Verde Enchiladas

The step-by-step process involves seasoning and cooking chicken thighs, blending and simmering a vibrant green chili sauce, and thoughtfully assembling the enchiladas. The technique of briefly warming tortillas on a hot cast iron pan before filling them with shredded chicken and cheese adds an additional layer of authenticity to the dish. The result is a harmony of robust, tangy sauce and the comforting, melty goodness of the enchiladas, making this dish a satisfying meal that serves four.
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Course Dinner, Entree
Cuisine Mexican

Equipment

  • Cast iron skillet
  • Blender
  • Medium saucepan
  • Baking dish

Ingredients
  

Chili Verde

  • 2 cups tomatillos husked and rinsed
  • 2 jalapenos deseeded
  • 2 cloves garlic peeled
  • 1/2 white onion roughly chopped
  • 1 cup fresh cilantro loosely packed
  • 1/2 cup low-sodium chicken broth
  • Salt to taste

Chicken

  • 6-8 boneless skinless chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon of olive oil

Enchiladas

  • 12 corn tortillas
  • 2 cups Monterey Jack cheese shredded
  • 1/2 cup white onion finely chopped
  • Fresh cilantro for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Season the chicken thighs with salt and pepper. Heat the olive oil in a cast iron skillet over medium heat. Add the chicken thighs and cook for about 7-10 minutes on each side until they're cooked through and golden brown. Shred the cooked chicken and set aside.
  • Add the tomatillos, jalapenos, garlic, onion to a baking sheet and roast for 10-15 minutes at 400 degrees. Remove from oven when soft and blistered.
  • For the sauce, add the roasted tomatillos, jalapenos, garlic, onion, cilantro, chicken broth, and salt to a blender. Process until smooth.
  • Pour the sauce into a medium saucepan and simmer over medium heat for approximately 15-20 minutes until slightly thickened.
  • In the meantime, warm up each tortilla on a hot cast iron skillet for about 10 seconds on each side to make them pliable.
  • To assemble the enchiladas, dip each tortilla into the green chili sauce.
  • Fill each tortilla with the shredded chicken and a handful of cheese, roll them up, and place seam-side down in the baking dish.
  • Cover the enchiladas with the remaining green chili sauce and top with remaining cheese and chopped onions.
  • Bake for 15-20 minutes until the cheese is bubbly and lightly browned.
  • Garnish with fresh cilantro and serve hot.
Keyword Casserole, Chili Verde, Enchilads, Green Chili, Mexican