2 tbsp. neutral oil
1.5 lbs. chicken thighs, quartered
4 cloves garlic
1/2 onion, diced
1 poblano pepper, diced
1 tsp. oregano
1 tsp. cumin
1/2 tsp. chipotle powder
2 cups chicken broth

  • heat oil in a large pot and brown chicken
  • add vegetables and spices, and saute for 5 minutes
  • add broth, bring to a boil, and simmer for 30 minutes
  • remove chicken and vegetables, reserving broth

6-8 taco or fajita tortillas
1 cup shredded cheese
1-2 cups salsa verde

  • make enchiladas, filling tortillas with chicken, vegetables, and cheese, filling an 8x8” dish with 6-8 enchiladas
  • thin salsa verde with reserved broth to make a thin sauce
  • cover enchiladas with sauce, making sure that no tortilla is dry
  • top with shredded cheese and bake at 350°F for 20 minutes