Breastfeeding Friendly Dairy Free Enchiladas Verdes
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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.
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