Serves 1
Directions
- 1Blend six garlic cloves and one cup of water.
- 2In a pot of boiling water, add the garlic mixture, half a white onion, salt, and chicken thighs. Cook for 45 minutes.
- 3Peel and seed the roasted poblano peppers. Cut two into small pieces and reserve two for the sauce.
- 4Shred the cooked chicken.
- 5Boil six tomatillos and one serrano pepper in water for 4 minutes.
- 6Blend the boiled tomatillos and serrano with one cup of water, cream cheese, two roasted poblanos, white onion, garlic cloves, cilantro, media crema, chicken bouillon, and black pepper.
- 7In a pan with oil, sauté white onion and minced garlic for one minute.
- 8Add corn, diced poblanos, chicken, salt, and pepper to the pan and mix.
- 9Add the prepared salsa (reserving 1.5 cups for later), simmer for 5 minutes, and set aside.
- 10Fry tortillas for 10 seconds per side.
- 11Assemble in a 9x13 baking dish by layering tortillas, filling, and cheese, repeating until finished.
- 12Top with remaining tortillas, reserved salsa, and extra cheese.
- 13Bake at 350 degrees for 20 minutes.
- 14Broil for 2 to 3 minutes.
Ingredients
- 6 whole garlic clove
- 1 cup water
- 7 cup boiling water
- 1/2 whole white onion
- salt (optional)
- 3 lb chicken thigh
- 6 whole tomatillo
- 1 whole serrano pepper
- 1 cup water
- 8 oz cream cheese, room temperature
- 2 whole roasted poblano pepper
- 1/4 whole white onion
- 2 whole garlic clove
- 1 small bunch cilantro
- 1 can media crema
- 2 1/2 tsp chicken bouillon
- 1/8 tsp black pepper
- oil (optional)
- 1/2 whole white onion
- 3 whole garlic clove, minced
- 1 can corn
- 2 whole roasted poblano pepper
- salt (optional)
- pepper (optional)
- 20 whole tortillas
- monterrey jack cheese (optional)
Equipment
blenderpotpanbaking dish
Tips
- You can skip blending the garlic and water if you don't mind a milder chicken flavor.
- You can use chicken breast instead of chicken thighs.
- Use any melting cheese of your choice instead of Monterrey Jack.
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