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4-6
20 minutes
30 minutes
For the Green Sauce
4 jalapeños
3 serrano peppers
3 poblano peppers
3 garlic cloves
1 handful fresh cilantro
¼ onion
½ cup sour cream
3 tablespoons chicken bouillon
Black pepper, to taste
Salt, to taste
Water, as needed
For the Chicken
Oil, as needed
Chicken seasoning, to taste
Garlic powder, to taste
Salt, to taste
Black pepper, to taste
For the Enchiladas
2 cups melting cheese, divided
Chopped purple onion, for topping
Fresh cilantro, for topping
Shredded lettuce, optional
Sour cream, optional
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.
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.
Warm the corn tortillas on the griddle for a few seconds per side, just until soft and easy to roll.
Fill each tortilla with chopped chicken and cheese, then roll tightly.
Place the enchiladas seam-side down on the griddle. Generously spoon the green sauce over the enchiladas and top with additional cheese.
Cover with a basting dome and cook until the sauce is hot and the cheese is completely melted.
Top with chopped purple onion and fresh cilantro. Add shredded lettuce and sour cream, if desired, and serve immediately.
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