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The Best Creamy Chicken Enchiladas

J. Kenji López-Alt
  • 90 minutes
  • Serves 6

INGREDIENTS

2

lbs Chicken thighs, bone in skin-on

3

medium cloves Garlic

1

Onion, large

1 cup

Picked fresh cilantro, loosely packed stems leaves and fine

3

Poblano peppers

2

Serrano peppers

1 1/2

lbs Tomatillos

2 cups

Chicken stock, homemade or store-bought low-sodium

1

Kosher salt and freshly ground black pepper

1 tbsp

Vegetable oil

16

Corn tortillas, soft

8 oz

Pepper jack cheese

1 cup

Mexican-style crema, divided (see note)