Green Chile Chicken Enchiladas

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🥘 Ingredients

  • Anaheim peppers (halved)
    6
  • Poblano pepper (halved)
    1
  • chicken
  • chicken thighs
    10
  • cilantro
  • cumin
    1 tbsp
  • flour tortilla (warmed)
  • garlic
    6 cloves
  • green chiles
  • mayo
    1 tbsp
  • monterrey jack cheese (shredded)
  • oil
  • parchment paper
  • pepper jack cheese (cut into strips)
  • pickled onions
  • plastic wrap
  • roasted green chiles
    200 g
  • salt
  • sour cream
  • water or chicken stock
    1 c
  • white onion
    1/4

🍳 Cookware

  • baking sheet
  • refrigerator
  • oven
  • baking sheet
  • oven
  • baking sheet
  • baking sheet
  • oven
  • oven
  • bowl
  • mason jar
  • refrigerator
  • blender
  • oven
  • baking pan
  • casserole dish
  • casserole dish
  • oven
  1. 1
    Place chicken thighs on a baking sheet .
    chicken thighs: 5
  2. 2
    Sprinkle with salt .
    salt
  3. 3
    Place uncovered in the refrigerator for 2 hours or overnight.
  4. 4
    Preheat oven to 450 F (232 C).
  5. 5
    Mash garlic .
    garlic: 6 cloves
  6. 6
    Mix the garlic, cumin , and mayo together.
    cumin: 1 tbsp, mayo: 1 tbsp
  7. 7
    Rub the mayo marinade over chicken thighs .
    chicken thighs: 5
  8. 8
    Place the chicken fat side up on the baking sheet .
  9. 9
    Bake until the thighs are around 165 to 170 F.
  10. 10
    Broil until the skin is crisp and browned.
  11. 11
    Let the chicken rest.
  12. 12
    Slice the chicken into cubes.
  13. 13
    Set aside for filling enchiladas.
  14. 14
    Preheat oven to 425 F (218 C).
  15. 15
    Line a baking sheet with parchment paper .
    parchment paper
  16. 16
    Add oil to the baking sheet .
    oil
  17. 17
    Place Anaheim peppers (halved) and Poblano pepper (halved) down on the sheet.
    Anaheim peppers (halved): 6, Poblano pepper (halved): 1
  18. 18
    Roast in the oven until completely soft and the skin has slightly blackened.
  19. 19
    Remove the roasted peppers from the oven .
  20. 20
    Place in a bowl .
  21. 21
    Cover with plastic wrap .
    plastic wrap
  22. 22
    Let steam for ⏱️ 10 minutes .
  23. 23
    Remove the outer skin, membrane and seeds of the peppers.
  24. 24
    Roughly dice the peppers.
  25. 25
    Toss into a mason jar with salt to taste.
    salt
  26. 26
    Store in the refrigerator until ready to use.
  27. 27
    Add roasted green chiles , white onion , cumin , cilantro , water or chicken stock , and salt to a blender .
    roasted green chiles: 200 g, white onion: 1/4, cumin, cilantro, water or chicken stock: 1 c, salt
  28. 28
    Blend until smooth.
  29. 29
    Taste it and adjust salt as needed.
  30. 30
    Preheat oven to 450 F.
  31. 31
    Add a thin layer of the enchilada verde sauce to the bottom of a 9 by 13 baking pan or casserole dish .
  32. 32
    Place a flour tortilla (warmed) in the casserole dish .
    flour tortilla (warmed)
  33. 33
    Spoon sour cream on the upper third.
    sour cream
  34. 34
    Add the cubed chicken , green chiles , and pepper jack cheese (cut into strips) to the tortilla.
    chicken, green chiles, pepper jack cheese (cut into strips)
  35. 35
    Roll the tortilla up tightly.
  36. 36
    Repeat this process until you run out of filling or tortillas.
  37. 37
    Drizzle with enchilada sauce and monterrey jack cheese (shredded) .
    monterrey jack cheese (shredded)
  38. 38
    Place in the oven .
  39. 39
    Bake until the cheese is bubbly and slightly melted.
  40. 40
    Top with cilantro , pickled onions , sour cream , or anything you would like.
    cilantro, pickled onions, sour cream