90 minutes
Delicious chicken enchiladas with a smoky poblano and tomatillo sauce, topped with cheese and crema.
Poblano Peppers
each
Large Onion, roughly chopped
each
Tomatillos, husks removed
0 lb
Serrano Peppers
each
Garlic, medium cloves
each
cups
Cilantro Leaves And Stems, loosely packed, picked
cups
to taste
to taste
0 lb
tablespoons
Soft Corn Tortillas
each
Shredded Pepper Jack Cheese, divided
0 oz
Mexican-Style Crema, divided
cups
Chopped Cilantro, for garnish
to taste
1. Broil Vegetables
Preheat your broiler and line a rimmed baking sheet with foil. Place the poblano peppers, onion, tomatillos, serrano peppers, and garlic on the sheet. Broil the vegetables, turning them occasionally. Remove the tomatillos after about 10 minutes when they are softened and lightly charred. Continue broiling the poblanos for an additional 2 minutes until their skins blister. Let the onion, serranos, and garlic broil for another 5 minutes until they are softened and charred.
2. Cool and Peel Poblanos
Submerge the broiled poblanos in a bowl of chicken stock to cool. Once cooled, peel off the skins, remove the seeds, and strain the stock. Add the peeled poblanos to the strained stock along with the cilantro.
3. Sear Chicken
Season the chicken thighs generously with kosher salt and freshly ground black pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the chicken thighs, skin side down, for about 6 minutes until well browned. Turn them over and sear the other side for 2 more minutes.
4. Simmer Chicken in Sauce
Pour the tomatillo and pepper mixture into the Dutch oven with the seared chicken. Simmer the mixture until the chicken is cooked through, about 15 minutes. Use an immersion blender to blend the sauce until it is smooth but still slightly chunky.
5. Warm Tortillas
While the chicken simmers, preheat the oven to 350°F and wrap the tortillas in foil. Warm them in the oven to make them pliable and easier to roll.
6. Shred Chicken
Once the chicken is cooked and cool enough to handle, shred it, discarding the skin and bones. In a large bowl, mix the shredded chicken with 1 cup of the sauce, half of the shredded cheese, and half of the crema. Season with kosher salt and freshly ground black pepper to taste.
7. Assemble Enchiladas
To assemble the enchiladas, dip each tortilla in the remaining sauce to prevent them from cracking. Place a generous spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam side down in a 13x9-inch casserole dish. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
8. Bake Enchiladas
Cover the dish with foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes until the cheese is lightly browned and bubbly.
9. Serve Enchiladas
Serve the enchiladas immediately, drizzling the remaining crema over the top and garnishing with chopped cilantro.
Use black beans and sweet potato for a hearty vegetarian option.
Combine pulled pork with a rich mole sauce for a decadent twist.
Use slow-cooked shredded beef and red enchilada sauce.
Garnish with pickled red onions, lime-infused sour cream, or fresh pico de gallo for added freshness and texture.
Swap in shrimp and use green tomatillo sauce for a fresher take.
For a deep, smoky flavor, char the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. This concentrates the flavors and adds a smoky depth to your enchiladas.
Creating a sauce from scratch using pureed roasted tomatoes, garlic, and spices like cumin and smoked paprika, with a touch of chocolate or cocoa powder, will significantly enhance the dish.
Opt for bone-in, skin-on chicken thighs as they have more flavor and won't dry out during cooking. Brown them first for extra flavor before shredding the meat for your filling.
Use a combination of cheeses like sharp cheddar for tang and Monterey Jack for melting properties to provide both flavor and a satisfying cheesy pull.
Season every layer of your enchiladas, including the chicken, sauce, and tortillas if you’re lightly frying them, to prevent sogginess and add extra flavor.
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