The Suburban Mom Style Enchiladas everyone should try

By Ethan Chlebowski · 60 min

Ingredients

Instructions

1. Debone the chicken thighs with a knife, leaving the skin on.
2. Salt both sides of the chicken, place it uncovered on a baking sheet in the fridge for about 1 hour or up to overnight.
3. Preheat the oven to 425°F/212°C and line a baking sheet with parchment. Halve the peppers, drizzle with oil, place cut side down on the sheet and roast until completely soft with slightly blackened skin.
4. Put the roasted peppers in a bowl, cover with plastic wrap and steam for at least 10 minutes.
5. Raise the oven to 450°F/232°C.
6. Grind the cumin in a mortar and pestle, mash or grate 6 garlic cloves, and mix with the cumin and mayonnaise. Rub the marinade over the chicken thighs, skin side up, and roast until they reach 165-170°F/76°C. If the skin is not crisp and browned, broil to finish.
7. Rest the chicken, then dice it into cubes.
8. Peel, seed and membrane the steamed peppers, then roughly dice them, keeping a few for garnish if you like.
9. Blend the peppers with the remaining sauce ingredients until smooth, then season with salt and a splash of vinegar.
10. Keep the oven at 450°F/232°C. Spread a thin layer of the verde sauce over the bottom of a 9x13 inch dish.
11. Put a warm tortilla in the dish, spread sour cream on its upper third, then add chicken, a spoonful of green chiles and a strip of pepper jack. Roll tightly without overfilling. Repeat with the rest.
12. Pour over more sauce and, if you like, a large handful of shredded Monterey jack.
13. Bake until the cheese is bubbly and slightly melted, about 10-15 minutes.

Summarized from Ethan Chlebowski's video. Watch it for the details.

More recipes with

GarlicOnionChicken thighSour creamTortillaPoblano chiliMonterrey jackPickled onion