The Best Creamy Chicken Enchiladas
The Best Creamy Chicken Enchiladas takes around 2 hours from beginning to end. For $3.37 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 735 calories, 39g of protein, and 45g of fat each. Several people really liked this main course. 975 people found this recipe to be scrumptious and satisfying. A mixture of skin on bone in chicken thighs, serrano peppers, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It is brought to you by Serious Eats. With a spoonacular score of 87%, this dish is awesome. Similar recipes are Creamy Chicken Enchiladas, Creamy Chicken Enchiladas, and Creamy Chicken Enchiladas.
Servings: 6
Ingredients:
1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
16 soft corn tortillas
1 cup Mexican-style crema, divided (see note above)
3 medium cloves garlic
Kosher salt and freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken stock
1 large onion, roughly chopped
8 ounces shredded pepper Jack cheese, divided
3 poblano peppers
2 Serrano peppers
2 pounds bone in, skin-on chicken thighs (see note above)
1 1/2 pounds tomatillos, husks removed
1 tablespoon vegetable oil
Equipment:
broiler
baking sheet
bowl
aluminum foil
oven
sieve
dutch oven
immersion blender
tongs
casserole dish
cutting board
Cooking instruction summary:
Procedures 1 Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside. 2 Adjust oven rack to middle position and set oven to 375°F. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside. 3 Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving and brown liquid. 4 Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm. 5 When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper. 6 Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed). 7 Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer. 8 Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.
Step by step:
1. 1
2. Adjust broiler rack to 8 inches below element and preheat broiler to high.
3. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet.
4. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes.
5. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer.
6. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer.
7. Transfer to bowl with tomatillos along with any juices and set aside.
8. 2
9. Adjust oven rack to middle position and set oven to 375°F.
10. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock.
11. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds.
12. Add cilantro to mixture. Set mixture aside.
13. 3
14. Season chicken pieces on all sides with salt and pepper.
15. Heat oil in a large Dutch oven over high heat until shimmering.
16. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer.
17. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving and brown liquid.
18. 4
19. Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.
20. 5
21. When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones.
22. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.
23. 6
24. Remove tortillas from oven and unwrap.
25. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly.
26. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
27. 7
28. Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes.
29. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
30. 8
31. Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.
Nutrition Information:
covered percent of daily need
