Enchiladas Suizas

Directions

1. Preheat your Blackstone griddle to medium heat. Add the tomatillos, jalapeños, serrano peppers, poblano peppers, and garlic. Cover with a basting dome and cook until softened and nicely charred.

2. Drizzle the chicken thighs with oil and season with chicken seasoning, garlic powder, salt, and black pepper. Cook on the griddle until golden on the outside and fully cooked through. Remove from the griddle and chop into bite-sized pieces.

3. Add the charred tomatillos, peppers, and garlic to a blender along with the cilantro, onion, sour cream, chicken bouillon, salt, black pepper, and a small amount of water. Blend until smooth and creamy, adding more water as needed to reach your desired consistency.

4. Warm the corn tortillas on the griddle for a few seconds per side, just until soft and easy to roll.

5. Fill each tortilla with chopped chicken and cheese, then roll tightly.

6. Place the enchiladas seam-side down on the griddle. Generously spoon the green sauce over the enchiladas and top with additional cheese.

7. Cover with a basting dome and cook until the sauce is hot and the cheese is completely melted.

8. Top with chopped purple onion and fresh cilantro. Add shredded lettuce and sour cream, if desired, and serve immediately.