Green Chicken Enchiladas

Ingredients

Marinade:

3 Tbs Olive Oil, divided

3 boneless, skinless Chicken Breasts

2 tsp Ground Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Pepper, to taste

1/2 Yellow Onion, diced

1 (4.5-ounce) can Diced Green Chiles

1/2 Lime, juiced

1 Cup Light Beer (or substitute with additional chicken stock)

1 Cup low-sodium Chicken Stock

Green Enchilada Sauce:

8–10 small Tomatillos, husked and rinsed

1/2 Yellow Onion, roughly chopped

1–2 Jalapenos, deseeded as desired

1–2 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Garlic Powder

1 handful Cilantro leaves and tender stems (about 1 cup packed)

Juice of ½ Lime

1/2 cup low-sodium Chicken Stock

Salt and Pepper, to taste

Assembly:

8–10 medium Flour Tortillas

2 Cups Monterey Jack Cheese, shredded

Directions

Preheat the oven to 400 degrees

Season the chicken breasts with the cumin, chili powder, garlic powder, dried oregano, 1 1/2 teaspoons kosher salt & ground black pepper as desired. Sear 3-4 minutes per side, until browned & golden, then transfer to a plate & set aside. The chicken will not be fully cooked at this point

Braise the chicken: Add the onion to the same pot used to brown the chicken. Season with a pinch of salt. Cook, stirring occasionally, for 4-5 minutes, just until softened & translucent. Deglaze the pot by pouring in the beer. Add in the seared chicken, green chiles, lime juice, & chicken stock. Bring the mixture to a boil, stirring to combine, then reduce heat, cover & simmer for 30-40 minutes, until the chicken is fully cooked

As the chicken braises, place the tomatillos, onion, & jalapeños on a rimmed baking sheet. Drizzle the olive oil over top & toss to coat. Roast 15-20 minutes, or until the tomatillos are tender & golden

Add the roasted tomatillos, onions, & chiles to a blender with the cumin, garlic powder, 1 tsp of salt, cilantro, lime, & chicken stock. Blend until smooth. Taste & adjust seasoning as desired

Once cooked, shred the chicken into bite-sized pieces. Transfer the shredded chicken back into the braising liquid, tossing to combine. Continue simmering to reduce liquid

Decrease oven temperature to 350 degrees

Coat the bottom of a 9×13 baking dish with 1/2 cup of the green sauce

Dip each tortilla into the sauce, then fill with a small handful of cheese & 1/4-1/2 cup shredded chicken

Roll each tortilla around the filling, then place seam side down in the prepared baking dish. Repeat with remaining tortillas

Once assembled, top the enchiladas with any remaining sauce & an even layer of shredded cheese

Transfer to the oven & bake 15-20 minutes, until the cheese is melted & golden brown. Allow to cool slightly before serving