Good Food Made Simply

Directions

• Braising the Chicken
• In a saucepan over medium-high heat, add 375 grams (1 1/2 cups) chicken stock or water
• After 10 minutes, add the chicken thighs to the saucepan, ensuring they are as submerged as possible.
• Cover with a lid, reduce heat to low, and braise for 25 minutes. Thighs are done when they’re shreddable, but not falling apart  (For chicken breasts, cook until the internal temperature reaches 155°F to avoid dryness.)
• Preparing the Tomatillo Sauce
• Preheat your broiler or oven to its highest setting.
• Place the chopped onion, tomatillos, poblanos, and garlic on a parchment-lined baking sheet.
• Broil on high for about 15 minutes until the vegetables have charred and caramelized.
• Transfer the charred vegetables to a blender and blend on high for about 1 minute until smooth
• Add 25 grams (1/2 cup) cilantro to the blender and blend until broken down
• Combining Sauce with Chicken
• Remove the cooked chicken thighs and set them aside to cool slightly.
• Pour the chicken cooking liquid back into the saucepan, add the pureed tomatillo sauce, and 25 grams (1 3/4 tablespoons) Better Than Bouillon chicken base.
• Bring the mixture to a simmer and cook for about 20 minutes, reducing the sauce by 30-40%.
• Shred the cooked chicken into threads about 1/4 inch wide and 2-3 inches long.
• In a bowl, combine the shredded chicken with 300 grams (half) of the shredded Monterey Jack cheese and 200 grams (3/4 cup) of the cooked tomatillo sauce.
• Baking the Enchiladas
• Preheat the oven to 450°F.
• Spread a few large spoonfuls of tomatillo sauce over the top of the enchiladas.
• Sprinkle about 28 grams (1 oz) shredded Monterey Jack cheese over each pair of enchiladas.
• Bake for 10-12 minutes until the cheese is melted and starting to brown.