Gluten Free Pickled Jalapeño Chicken Enchiladas with Cilantro Slaw
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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.
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