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Chicken Enchiladas with Salsa Verde

Andy Baraghani
  • 90 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2

lbs Chicken thighs, boneless skinless

1 1/2 cups

Coriander

3

Garlic cloves

1

Garlic head

4

Poblano chiles, large

3

Radishes

1

Red onion, small

2

Serrano chiles

2 1/2

lbs Tomatillos

2

Yellow onion, medium

1 cup

Salsa verde

1 tsp

Kosher salt

2

Kosher salt

3/4 cup

Canola oil

3 tbsp

Red wine vinegar

1/2 tsp

Cumin seeds, toasted and ground

12

6-inch corn tortillas

2 oz

Cotija cheese

1/4 cup

Crema or sour cream

1/4 cup

Heavy cream

2 oz

Monterey jack cheese, grated

4 cups

Chicken stock or water