Tender chicken is at home in this bright, smoky, and creamy dish.
I started with roughly chopped onions, whole tomatillos, poblano and Serrano peppers, and garlic, which I placed on a rimmed baking sheet to set under the broiler.As the vegetables cooked and charred, I flipped them, making sure to give every side a go at the direct heat. You'll probably find that your tomatillos will char and soften long before any of your other vegetables.
If you want to be extra-obsessive, you can scrape away any remaining seeds and membranes after peeling the chilies.Both my mom and the restaurant used pulled chicken thigh meat for their enchiladas, and I saw no reason to do any different. It's more juicy and flavorful than breast meat; provided you cook it right, it's more tender as well.
Cooking that skin until it's a deep brown means it's developed flavor that will make it into your final dish. And by brown, I meanAs the chicken cooked, I noticed that it released a lot of fat and juices. The fat I discarded—it was very hard to get it to emulsify into a lean, green salsa—but the juices, I kept.
Once the chicken was cool enough to handle, I picked it into bite-size shreds, tossing the bones and eating the skin directly off each thigh while leaning over the kitchen sink like a hungry rat discarding the skins. Here's where most chicken enchilada recipes would have you start stuffing the tortillas with the shredded chicken, perhaps adding a bit of cheese to the mix.
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