There are three main categories of enchiladas: traditional Mexican, Tex-Mex, and what I call “Suburban Mom” enchiladas. These are the cheesy, sour cream-laden enchiladas that make incredible leftovers. While all three types use tortillas filled with ingredients and sauce, they offer distinctly different, yet equally delicious, experiences. Today, we’re focusing on green chili chicken enchiladas – lighter on the spice, heavier on the cheese and sour cream. These are the enchiladas I grew up with and the ones that fueled sibling rivalries (a broken dish of enchiladas and a fight with my brother – true story!). Let’s dive into the recipe.
This recipe has three main components: garlic-cumin-lime chicken, roasted green chilies, and the resulting enchilada verde sauce. Each component can be prepped ahead of time.
For the chicken, I use five bone-in, skin-on chicken thighs. I remove the bones, trim excess skin and fat, and season with salt. Storing the chicken in the fridge overnight allows the salt to penetrate the meat and the skin to dry out, resulting in crispier skin when cooked.
The next day, preheat the oven to 450°F (232°C). Crush six cloves of garlic and a tablespoon of cumin seeds in a mortar and pestle. Combine the ground spices with a tablespoon of mayonnaise. This mayo marinade helps the spices adhere to the chicken and promotes browning without burning.
Coat the chicken with the marinade and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Broil for the last few minutes if the skin needs extra crisping.
Once cooked, chop the chicken into large, satisfying chunks. Zest and juice a lime over the chicken, mixing it in. This chicken is delicious on its own but will be the star of our enchiladas.
Now for the roasted green chilies. These homemade roasted chilies are just as good as canned and can be stored in the fridge for several days. Halve six Anaheim peppers and one or two Poblano peppers (if you have them). Both are mild peppers that provide a subtle heat.
Place the peppers cut-side down on a parchment-lined baking sheet, drizzle with oil, and sprinkle with salt. Roast in a preheated 425°F (218°C) oven until the skin blackens and separates from the flesh.
After roasting, transfer the peppers to a bowl and cover to steam for 15 minutes. This makes peeling easier. Remove the membranes and outer skin, then roughly chop the peppers. Season with salt and a touch of vinegar for a bright, acidic bite. These roasted chilies are so good, they make a fantastic standalone condiment!
To make the enchilada sauce, blend 200 grams of roasted green peppers, ¼ of a white onion, a handful of cilantro, a sprinkle of cumin seeds, a sprinkle of salt, and 250 grams of water (or stock) until smooth. While you can cook this sauce further, the roasted chili flavor is delicious as is. Taste and adjust seasoning with salt and vinegar.
Now to assemble the enchiladas. Pour half of the verde sauce into a 9×13 baking dish. Warm your flour tortillas. Spread a spoonful of sour cream on the upper third of each tortilla. Add a generous serving of chicken (about 80 grams), 20 grams of shredded pepper jack cheese, and a spoonful of roasted green chilies (if you have any left).
Roll the tortillas tightly and place them seam-down in the baking dish, coating them in the sauce. Repeat until the dish is full (about 8-9 enchiladas).
Pour the remaining verde sauce over the enchiladas and top with a generous amount of shredded Monterey Jack or pepper jack cheese. Bake at 450°F (232°C) for about 10 minutes, or until the cheese is bubbly and melted.
Serve the enchiladas with cilantro, sour cream, and pickled onions. While not the most photogenic, these enchiladas are incredibly delicious. The combination of chewy tortillas, tender chicken, creamy sauce, and melty cheese is addictive. They make fantastic leftovers, too!
