Green Chicken Enchiladas

Serves: 4 people  |  20 Minute Prep Time |  10 Minutes to Cook

Ok, so enchiladas are a bit more laborious than most of our other recipes, but so worth the effort. There’s something incredibly satisfying about biting through the flavorful, saucy tortilla filled with tender chicken and topped with Mexican favorites like cotija cheese, cilantro and avocado. It’s the perfect recipe to make on a weekend, whether feeding the family or as a fun main at a casual dinner party. You can prepare the chicken and the sauce ahead of time (even use rotisserie chicken and packaged broth) and then assembly will take minutes.

This pairs perfectly with our charro beans and simply sautéed red cabbage and our aquas frescas.

Instructions:

1. Prepare the chicken: add the chicken thighs (or breasts or tenders), carrot, celery, 1/4 of the onion, 3 garlic cloves and 2 teaspoons of salt to a large pot of water and bring to a boil. Lower the temperature and cook at a rapid simmer, until chicken is cooked through (about 15 minutes). Remove the chicken with tongs or a slotted spoon and set aside on a plate to cool. Using two forks, shred the chicken. Meanwhile, strain and keep the broth. 
2. Prepare the enchilada sauce: place jalapeños in a small sauté pan and add enough water to cover the vegetables. Bring to a boil and cook for about 5-8 minutes. Add the tomatillos and cook for another 3 minutes. Remove from heat immediately and combine the mix (including the water), the Better than Bouillon, the other 1/4 of the onion, and the 2 remaining garlic cloves to a blender and blend well.
3. In a shallow pan, heat a drizzle of olive oil over medium heat and add the enchilada sauce, cook for a few minutes. If necessary, you can add some of the leftover broth to the sauce. Salt and pepper to taste.
4. To assemble the enchiladas, heat avocado oil in a large sauté pan and one by one, add the tortillas. Allow to lightly fry for 30 seconds per side and using tongs, transfer each tortilla to the enchilada sauce, allowing it to soften again (about 20-30 seconds). You may need to add more broth to the enchilada sauce as you proceed. Use tongs to gently remove the tortilla from the sauce and place on a plate. Add the shredded chicken and roll. Repeat with all of the tortillas and place assembled enchiladas on a platter.
5. Sprinkle with cotija cheese and chopped cilantro and add sliced avocado. Serve immediately.
6. Enjoy!