Chicken Enchiladas

Ingredients:

For the Enchiladas:

• 1 pound boneless skinless chicken thighs

• 1 ½ cups Monterey Jack cheese

• 1 ½ cups Colby Jack cheese

• 8-10 corn tortillas

For the Enchilada Sauce:

• 2 tablespoons vegetable oil

• 4-5 Cloves of Garlic 

• 5-6 Tomatillos

• 1 White Onion

• 1 Jalapeno

• 2 tbsp Chicken Bouillon Powder

• 1 cup Water

• 2 tbsp Sour Cream

For Garnish (optional):

• Chopped cilantro

• Sliced avocado

• Diced tomato

• Cotija Cheese

Instructions:

1. Prepare the Enchilada Sauce:

• In a medium saucepan, heat the vegetable oil over medium heat.

• Add in the garlic, tomatillos, onion and jalapenos and saute until skin is charred and onions are translucent

• Add charred vegetables to a blender

• Add in chicken bouillon, water and sour cream and blend until smooth

• Pour into pot and bring to a simmer

• Remove from heat and set aside

2. Prepare the Chicken:

• In a large bowl season the chicken thighs with chicken bouillon, onion powder, garlic powder, smoked paprika, olive oil and garlic paste

• In a pan, heat the vegetable oil over medium heat

• Add seasoned chicken to the skillet, smooth side down

• Cook for 5-7 minutes without moving, and then flip when the chicken easily releases on its own. 

• Cook until the juices run clear, an additional 7-10 minutes, depending on the thickness of the chicken thighs.

• Remove from skillet and allow 5 min to rest before chopping up chicken to your desired size

3. Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C).

• In a large bowl, combine the chopped chicken and the cheese. Keep some cheese to add on top before baking.

• Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable.

• Spread a small amount of the enchilada sauce in the bottom of a 9x13-inch baking dish.

• Place about 2-3 tablespoons of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.

• Pour the remaining enchilada sauce evenly over the top of the enchiladas.

• Sprinkle the remaining cheese over the sauce.

4. Bake:

• Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

• Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

5. Serve:

• Let the enchiladas cool slightly before serving.

• Garnish with chopped cilantro, sliced avocado, jalapeños, and a dollop of sour cream if desired.