Fireman Bob's Cream Chicken Enchiladas Verdes.....
With this recipe, the sauce is made with roasted tomatillos, roasted serrano chile peppers,and cream cheese. The filling is made with shredded chicken thighs, the dark meat will stand up to the chile and tomatillo sauce better than chicken breasts.
Fireman Bob :)
- 6 large
- chicken thighs, bone-in, skins removed
- 2 lb
- tomatillos, roasted, then chopped
- 4 large
- serrano chile peppers, roasted, then chopped
- 6 clove
- garlic - roasted
- 1 1/2 large
- yellow onions - ( 1 onion chopped for garnish )
- 2 bunch
- cilantro, chopped fine
- 1 qt
- chicken stock
- 1/2 c
- extra virgin olive oil - divided
- 12 large
- corn tortillas
- 16 oz
- cream cheese - softened
- 4 c
- extra sharp cheddar cheese - shredded
- 1 small
- jalapeno pepper - ( if more heat is needed )
- 1 Tbsp
- ground cumin
- course sea salt
Add 3 smashed cloves roasted garlic, 1 whole onion, halved, and 2 teaspoons of salt to the stock.
Bring heat up slowly, and simmer for 40 minutes, ( you are NOT cooking fast ) until the chicken is just cooked through. Remove chicken thighs and set aside and let cool.
Taste for heat, If You know Fireman Bob, I will be adding more " heat ".
If not spicy enough, add the jalapeno chile pepper and blend till smooth.
Note that the cream cheese will eventually be added to the sauce which will cool down a lot of the spiciness.
Shred the chicken thighs. Put the chicken in a bowl and add 1 cup of the tomatillo sauce to the
chicken. Taste the chicken, add more salt if needed.
Scoop a spoonful of chicken, and cheese into the center of the tortilla and roll up the tortilla.
Put into the warm oven to keep the enchiladas warm while you finish the sauce.
Stir in the cream cheese and stir till until well blended.
Pour verde sauce over all enchiladas, top with chopped onion, cheese, and cilantro, and place back in the oven, and " bake " for another 20 minutes at 250 degrees.