Description

• 11/2 pounds boneless skinless chicken thighs
• 12 ounces tomatillos, husked and thoroughly rinsed
• 1 poblano chile, halved lengthwise, seeds, ribs, and stem removed
• 1 medium white onion, half cut into 3 wedges, remaining half finely chopped for serving
• 2 garlic cloves, smashed and peeled
• 1 jalapeno, stem removed, plus more thinly sliced for serving
• 1/2 cup packed cilantro sprigs, plus more leaves, for serving
• 1 cup sour cream
• 2 teaspoons fresh lime juice
• 1 teaspoon kosher salt
• 8 6-inch flour tortillas, warmed
• 11/2 cups shredded Oaxaca or salted mozzarella cheese (8 ounces)

• Step 1

  Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water; transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.

• Step 2

  Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender; add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.

• Step 3

  Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.

• Step 4

  Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.