Green Chicken Enchiladas

by Shadaé Williams @shadaewilliams

Prep Time: 15 m. • Cook Time: 30 m.

Serves: 6

Enchilada Verde Sauce Ingredients:

2 lbs Tomatillos
2 Poblano Peppers
1 Onion, halved
3 Cloves Garlic
1/2 cup Cilantro
1 tsp Cumin
1 cube Chicken Bouillon

Shredded Chicken Ingredients:

14 oz. Chicken Breast
14 oz. Chicken Thighs
1 Achiote & Cilantro Packet
1 tsp Garlic Powder
Salt & Pepper, to taste
2 cups Chicken Stock (or water)

Assembling Ingredients:

5 oz. Oaxaca Melting Cheese
12 Corn Tortillas
Sour Cream, for topping
Queso Fresco, for topping
Radishes, for topping
Pickled Onions, for garnish

Instructions:

1. Slightly char tomatillos, poblano peppers, onions and garlic on the Sear/Sauté Mode of the Magnifique Claypot Oven. Then boil in water till they are slightly tender.
2. Remove from water and blend contents with cilantro, cumin, and chicken bouillon cube. Set Verde Sauce aside for later.
3. Add all ingredients for shredded chicken to the Claypot.
4. Cook on Braise for 10-15 minutes, or until chicken is fully cooked.
5. While the chicken is cooking, lightly fry tortillas in oil.
6. Remove the chicken from the braising liquid, and shred. Set aside for assembly.
7. Pour a small amount of Verde Sauce to the bottom of the Claypot and spread evenly.

8. Take a fried corn tortilla and fill with shredded chicken and roll tightly, then place in the
Claypot. Repeat this step until the claypot is filled.
9. Coat the tortillas in Verde Sauce and spread evenly. Top with Oaxaca cheese.
10. Bake in your home oven on 450 °F for 5 minutes or until cheese is bubbly and slightly golden.
11. Top with queso fresco and any other favorite toppings & enjoy!

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