Green Chile Chicken Enchiladas

Suburban, casserole style enchiladas.

👥 6 Servings⏱️ Prep & Cook: 2h👤 Ethan Chlebowski📖 cookwell

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●knife
●bowl
●oven
●blender
●food processor
●pan
●casserole dish

📝 Preparation Steps

Prep & dry brine the chicken

Using a knife, debone the chicken thighs, but leave the skin on. Place the chicken on a baking sheet. Sprinkle salt on both sides and place uncovered in the fridge for about ⏱️ 1 hour or up to overnight to dry out the skin and let the chicken dry brine.

Chicken Thighs, 4-6Salt,Salt, to taste

Roast the chilies for the sauce

Meanwhile, preheat the oven to 425°F/212°C. Line a baking sheet with parchment paper. Cut all the peppers in half. Add a drizzle of oil and place the halved peppers down on the sheet. Roast in the oven until completely soft and the skin has slightly blackened. Remove the roasted peppers from the oven and place in a bowl. Cover with plastic wrap and let steam for at least ⏱️ 10 minutes.

Marinate & roast the chicken

Meanwhile, increase the oven to 450°F/232°C. In a mortar & pestle, grind the cumin then mash or grate 6 cloves of garlic. Mix the garlic, fresh ground cumin, and mayo together. Rub the mayo marinade over the exterior of the chicken thighs and place the fat side up on the sheet before moving to the preheated oven. Roast until the thighs are around 165-170°F/76°C. If the skin is not crisp and browned, set the oven to broil to finish. Set the chicken aside to rest before dicing into cubes for filling the enchiladas

Garlic, 5-6 clovesChicken Thighs, 4-6

Peel chilies & blend sauce

Once the peppers are steamed and softened, remove the outer skin, membrane and seeds of the peppers. Roughly dice the cooked peppers, and optionally reserve a few for garnish. Add the roasted peppers and all remaining sauce ingredients to a blender or food processor. Blend until smooth. Taste it and adjust with salt and a splash of vinegar for brightness.

Salt,Salt, to tasteVinegar, a splash

Prep enchiladas

Ensure the oven is still preheated to 450°F/232°C. In a 9x13” baking pan or casserole dish, add a thin layer of the enchilada verde sauce to the bottom. To fill, place a warm tortilla in the casserole pan and spoon a little sour cream on the upper third. Follow that with a handful of the cubed chicken, a spoonful of green chiles, and a strip of the pepper jack cheese. Be careful not to overfill it and roll the tortilla up tightly as possible. Repeat this process until you run out of filling or tortillas. Drizzle over the more of the enchilada sauce and an extra big handful of shredded Monterrey jack cheese, if desired.

Sour Cream,Monterrey jack cheese, 1 block

Bake & finish

Place the prepped enchilada dish in the oven and bake until the cheese is bubbly and slightly melted, usually around ⏱️ 10-15 minutes. To serve, garnish with cilantro, pickled onions, extra sour cream, or reserved diced chilies.

Cilantro, a handfulCilantro,Onions, 1/4Pickled onions,Sour Cream,

Nutrition Facts

calories

4141

fat Content

595 g

protein Content

250 g

carbohydrate Content

399 g

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