Artificial Flavors Free Dairy Free Enchiladas Verdes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- ½ tsp salt
- ¼ tsp black pepper
For the salsa verde
- 1 ½ lb tomatillos (about 12 medium), husked and rinsed
- 2 poblano peppers, halved and seeded
- 2 jalapeños, stemmed (seeded for less heat)
- 1 medium white onion, quartered
- 4 garlic cloves, unpeeled
- 1 tbsp olive oil
- ½ cup chicken broth
- ½ cup fresh cilantro leaves and tender stems
- 1 tsp salt, plus more to taste
- ½ tsp ground cumin
For the enchiladas
- 2 tbsp olive oil, for softening tortillas
- 12 corn tortillas (6-inch)
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup white onion, finely diced (optional)
- ¼ cup dairy free sour cream, for drizzling (optional)
- 2 radishes, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Place the chicken thighs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20–25 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then discard the skin and bones and shred the meat into bite-sized pieces. Season with 1/2 tsp salt and 1/4 tsp black pepper and set aside.
- 2
While the chicken poaches, position an oven rack 6 inches from the broiler and preheat the broiler to high. Arrange the tomatillos, poblano halves (cut side down), jalapeños, onion quarters, and unpeeled garlic cloves in a single layer on a rimmed baking sheet. Broil for 8–10 minutes, until the tomatillos are blistered and beginning to collapse, the poblano skins are charred in spots, and the onion edges are darkened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!