Dairy Free Enchiladas Verdes

Total time1 hr 15 min

Prep time30 min

Cook time45 min

5.0

(29)

Tangy, smoky, and deeply satisfying, these enchiladas verdes are built around a from-scratch roasted salsa that does all the heavy lifting. Tomatillos, poblanos, jalapeños, and garlic go under the broiler until blistered and caramelized, then get blended with cilantro and cumin into a bright, pourable sauce that coats every inch of the dish. The filling is simple poached and shredded chicken thighs — juicy, tender, and seasoned just enough to let the verde sauce shine. Corn tortillas are the natural choice here, and a quick pass through a hot oiled skillet keeps them pliable so they roll without cracking. The whole thing bakes at 400°F until the sauce is bubbling and the tortilla ends get just a little crisp at the edges — that texture contrast is everything. Skipping cheese and sour cream is a total non-issue because the salsa verde is so bold and layered on its own, and a drizzle of dairy free sour cream at the end still gives you that creamy finish if you want it. Serve it to four people with lime wedges and fresh cilantro and watch it disappear fast.

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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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