No More Casserole Dish, Make Enchiladas THIS Way Instead

By Brian Lagerstrom · 75 min

Ingredients

Instructions

1. Generously salt both sides of the chicken thighs and let them rest for 10 minutes.
2. Bring 375 g (1 1/2 cups) chicken stock or water to a boil...
3. Add the chicken thighs, submerging them as much as possible.
4. Cover, reduce the heat to low and braise for 25 minutes, until the thighs are shreddable but not falling apart.
5. Preheat the broiler or oven to its highest setting.
6. Place the onion, tomatillos, poblanos and garlic on a parchment-lined baking sheet and broil on high for about 15 minutes until charred and caramelized.
7. Blend the charred vegetables on high for about 1 minute until smooth, then add 25 g (1/2 cup) cilantro and blend until broken down.
8. Remove the chicken and set it aside to cool slightly.
9. Return the braising liquid to the pan, add the tomatillo purée and 25 g (1 3/4 tablespoons) chicken base, and simmer for about 20 minutes until reduced by 30-40%.
10. Shred the chicken into threads about 1/4 inch wide and 2-3 inches long.
11. Mix the shredded chicken with 300 g (half) of the Monterey Jack and 200 g (3/4 cup) of the tomatillo sauce.
12. Heat the tortillas in a non-stick pan over medium heat until pliable, then brush both sides with a thin layer of tomatillo sauce.
13. Place 65 g (about 2 heaping tablespoons) of filling in the centre of each tortilla and roll tightly, seam side down, in pairs on a parchment-lined sheet.
14. Preheat the oven to 450°F.
15. Spread a few large spoonfuls of tomatillo sauce over the enchiladas, sprinkle 40-50 g (1/4 cup) Monterey Jack over each pair, and bake for 10-12 minutes until melted and starting to brown.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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