Chicken enchiladas w/ homemade tortillas and salsa verde Cooking

Photo!

While defrosting some chicken thighs, I figured I could use up some of the roasted salsa verde batch I had made and decided on enchiladas.

Roasted Salsa Verde

• 2 lbs tomatillos
• 1/2 white onion, cut in thirds
• 2 jalapeños, halved and deseeded
• 1 Anaheim pepper
• 1 poblano pepper
• 1 chile de arbor
• 3-4 cloves of garlic
• 1/2 bunch of cilantro, finely chopped
• 1 tablespoon of cumin seed, toasted and ground w/ mortar and pestle
• salt, to taste, I think its about a tablespoon?

Grill tomatillos, onion, jalapeños, Anaheim pepper, and poblano pepper on a grill set to high until charred on all sides, flipping occasionally. Wrap poblano and Anaheim pepper in foil to steam for a few minutes and then stem, seed, and peel off skin. Microwave chile de arbol for 10 seconds or until pliable. Using an emersion blender, finely blend tomatillos, onion, jalapeños, Anaheim, poblano, chile de arbol, and garlic. Fold in cumin, cilantro, and salt and set in the refrigerator to cool.

Braised Chicken

• 4-5 Chicken thighs
• 1 cup of roasted salsa verde
• Chicken stock
• Salt and pepper, to taste

Preheat oven to 350 degrees Fahrenheit. Season chicken thighs with salt and pepper, and sear over medium high heat until browned. Deglaze pan with roasted salsa verde, scraping up any bits of on the pan. Top pan off with chicken stock until chicken is just covered with the stock/salsa verde. Toss in oven for 30-45 minutes until chicken is cooked. Remove chicken from pan to cool off and shred. Put pan back over heat and reduce sauce until desired thickness. Pour a little of the reduced sauce over the shredded chicken and set aside remainder.

Enchiladas

• 8 Homemade or store bought corn tortillas
• ~2-3 cups shredded braised chicken
• ~1 cup Reduced salsa verde/chicken stock
• 2-3 oz shredded pepper jack cheese
• Shredded lettuce
• Cotija cheese
• Mexican Crema
• Lime wedges

Assemble 8 enchiladas with chicken, salsa, and a small bit of pepper jack cheese with the seam(?) side down. Top with remaining salsa and pepper jack cheese and bake at 350 until cheese is melted. Top with lettuce, cotija, and a drizzling of Mexican crema, garnish with lime wedges.

Rice

Rice recipe

I like the idea of using the purred tomato and onion as the cooking liquid for the rice, but I would half this recipe unless you're really into rice.

Enjoy!

Submitted October 19, 2017 at 09:44PM by jag65 http://ift.tt/2gmtWoz Cooking