Citric Acid Free Pickled Jalapeño Chicken Enchiladas with Cilantro Slaw

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Citric Acid Free Pickled Jalapeño Chicken Enchiladas with Cilantro Slaw

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Ingredients

4 servings

For the chicken

1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
3 cups low-sodium chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth
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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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
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 oil 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.

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