Low Iodine Dairy Free Enchiladas Verdes

Total time1 hr 15 min

Prep time30 min

Cook time45 min

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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
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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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