The Best Creamy Chicken Enchiladas Recipe
poultry, latin american, beans, mexican, cold weather
- Servings: 6
Source: Umami
Ingredients
- poblano peppers
- large onion, roughly chopped
- pounds tomatillos, husks removed
- Serrano peppers
- medium cloves garlic
- homemade or store-bought low-sodium chicken stock
- loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantr
- Kosher salt and freshly ground black pepper
- pounds bone in, skin-on chicken thighs
- tablespoon vegetable oil
- soft corn tortillas
- ounces shredded pepper Jack cheese, divided
- Mexican-style crema, divided