Slow-cooked thighs shred into charred tortillas and bake under salsa verde until edges blacken and bubble
Ingredients
Ingredients
- FOR THE SALSA:
- 2 cups Casa M Salsa Verde
- 1/2 cup sour cream
- FOR THE CHICKEN:
- 4 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1/3 cup Casa M Spice Co® Uncontrolled Pecking Order®
- PULLING IT ALL TOGETHER:
- 12 5" corn tortillas
- avocado oil as needed
- 1/2 sweet onion, finely chopped
- 16 ounces cheese
Method
-
01
Cook chicken in slow cooker until shredded
240 minSlow cook high setting; can be done a day ahead and refrigerated.
-
02
Shred chicken with liquids in mixing bowl
8 minYou want the chicken to pull apart with just a fork—if it's still clinging to bone, give it another few minutes in the liquid to finish breaking down.
-
03
Whisk sour cream into salsa verde
3 minStir until the sour cream dissolves completely and you've got a smooth, pourable sauce with no streaks—this is what keeps your enchiladas creamy, not dry.
-
04
Lightly brown tortillas in skillet with oil
12 minKeep flexible for folding; stack on plate after browning.
-
05
Grease baking dish with avocado oil
2 minCoat the bottom and sides thoroughly so nothing sticks; a light sheen of oil is all you need, not a pool.
-
06
Preheat oven to 350°F
12 minWhile the oven climbs, this is your window to assemble—a hot oven means faster cooking and better edges on your enchiladas.
-
07
Fill and roll tortillas into baking dish
15 minUse half the onion and cheese; arrange all 12 tightly.
-
08
Spread salsa over enchiladas evenly
2 minPour it on in thin, even passes so every tortilla gets covered top to bottom; you're aiming for that sauce to seal and soften the roll seams.
-
09
Top with remaining onions and cheese
2 minDistribute these toppings while the sauce is still wet so they'll adhere and toast slightly during the final bake.
-
10
Bake at 350°F for 30 minutes until bubbly
30 minYou're looking for the sauce to actively bubble at the edges and the top to show light brown spots—that's where the char and flavor come from.
-
11
Let cool for 10 minutes before serving
10 minThis rest lets the filling set up so your enchiladas hold their shape when you plate them; pull it apart too early and you'll have a delicious mess.
From Mike's Notebook
Brown tortillas just enough to soften them — overcooked ones tear when you roll.
Shred chicken while it's still warm in its cooking liquid; it pulls apart cleaner and absorbs more flavor.
Don't spread salsa too thick on the first layer or the tortillas won't crisp at the edges where they matter.