For this recipe you'll need: chicken thighs, chicken stock, tomatillos, jalapeños, onion, garlic, olive oil, cream cheese, corn tortillas, cotija cheese, chihuahua cheese, and toppings.
Preheat the oven to 400°F. Season the chicken in the 10×7 pan then add the chicken stock. Cover with aluminum foil then bake for 2 hours. Remove the chicken from the oven, allow to cool slightly then shred. Drain the excess juice and set chicken aside to cool. Turn the oven down to 350°F
Place the tomatillos, jalapeno, onion and garlic on a sheet tray. Drizzle with oil and salt, toss to coat Roast for 15 minutes. Remove the garlic and set aside then continue roasting another 5 minutes Add to the food processor. Blend until you have a slightly chunky salsa consistency Add the cream cheese and blend until it's fully incorporated
Pour a small amount of enchilada sauce in the bottom of the 13×9 pan. Dip the front and back of a corn tortilla in the enchilada sauce in your bowl then add a little chicken mixture and roll. Add the enchilada to the 13×9 inch pan. Continue process until all enchiladas are rolled. Pour the remaining enchilada sauce over the top of the enchiladas and top with a couple handfuls of chihuahua cheese.
Cover the enchiladas with aluminum foil then bake at 350°F for 20 minutes. Uncover and continue baking another 5 minutes. Remove from the oven, add the cotija cheese and your desired toppings and serve.
In Krista's Kitchen