Artificial Food Coloring Free Pickled Jalapeño Chicken Enchiladas with Cilantro Slaw
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)
- 3 cups low-sodium chicken broth
- ½ tsp salt
For the red chile sauce
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, smashed
- ½ medium white onion, roughly chopped
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tbsp neutral oil (such as canola or avocado oil)
- 1 cup reserved poaching broth
- salt and pepper, to taste
For the filling
- ⅓ cup pickled jalapeños, roughly chopped
- 1 ½ cups shredded monterey jack cheese, divided
For the enchiladas
- 8 corn tortillas (6-inch)
- 2 tbsp neutral oil, for warming tortillas
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- sour cream, for serving (optional)
- sliced pickled jalapeños, for serving (optional)
Instructions
- 1
Place the chicken thighs in a large saucepan and cover with the chicken broth. Add 1/2 tsp salt and bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 20–25 minutes, until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes. Reserve 1 cup of the poaching broth and discard the rest or save for another use.
- 2
While the chicken poaches, toast the guajillo and ancho chiles in a dry small skillet over medium heat for about 30 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to the large saucepan (wiped clean), cover with hot water, and soak for 10 minutes until softened and pliable.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!