Green Chili Chicken Enchiladas
Queso añejo is an aged Mexican cheese with a somewhat salty taste. It is excellent for crumbling over foods, such as these enchiladas.
Ingredients
- 3 lb. chicken thighs
- 2 Tbs. salt
- 1 cup vegetable oil
- 15 corn tortillas
- 1 jar (30 oz.) chili verde starter*
- 1 lb. Monterey jack cheese, shredded
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro leaves
- 1 cup crumbled queso añejo cheese or other crumbly, salty cheese such as
feta
Directions
Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20 to 25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin, and shred the meat. Set the chicken aside.
Preheat an oven to 400°F. Lightly grease a 9-by-13-inch roasting pan.
In a sauté pan over medium heat, warm the oil. Using tongs, quickly pass each tortilla through the hot oil until softened, 2 to 3 seconds. Drain on a paper towel-lined baking sheet.
Pour 1/2 cup of the chili verde starter into the prepared roasting pan and spread evenly. Place 3 tortillas on top (cut 1 tortilla in half so it will fit in the pan). Top with 1 cup of the chicken, 1 cup of the jack cheese and 1/2 cup of the chili verde starter. Repeat the layering 4 more times, ending with a layer of tortillas. Top with the remaining 1/2 cup chili verde starter and the remaining jack cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 20 minutes more. Remove from the oven and let stand for 10 minutes. Sprinkle the red onion, cilantro and queso añejo cheese on top. Slice and serve warm. Serves 10 to 12.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
Preheat an oven to 400°F. Lightly grease a 9-by-13-inch roasting pan.
In a sauté pan over medium heat, warm the oil. Using tongs, quickly pass each tortilla through the hot oil until softened, 2 to 3 seconds. Drain on a paper towel-lined baking sheet.
Pour 1/2 cup of the chili verde starter into the prepared roasting pan and spread evenly. Place 3 tortillas on top (cut 1 tortilla in half so it will fit in the pan). Top with 1 cup of the chicken, 1 cup of the jack cheese and 1/2 cup of the chili verde starter. Repeat the layering 4 more times, ending with a layer of tortillas. Top with the remaining 1/2 cup chili verde starter and the remaining jack cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 20 minutes more. Remove from the oven and let stand for 10 minutes. Sprinkle the red onion, cilantro and queso añejo cheese on top. Slice and serve warm. Serves 10 to 12.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.