Tomatillo Chicken Enchiladas

Mexican food is one of my all-time favorites. I love the bold flavors and rustic preparation. This dish has two main components, a roasted tomatillo salsa and a chicken filling. For the salsa I started with tomatillos, Anaheim and Jalapeno chiles, garlic and onion. See below.

I placed everything under the broiler until charred, then I peeled the chiles and pureed the salsa with some hot water and lime juice in a Dutch oven. For the filling, I browned chicken thighs with salt and pepper, simmered them in the salsa until cooked through and set them aside until cool enough to pull apart with my fingers. Next I combined the pulled chicken in a bowl with sour cream and queso fresco (think of a Mexican mozzarella) and rolled the mixture in some corn tortillas that were dipped in the salsa until pliable. Finally, I laid the enchiladas in a baking dish and covered them with more salsa and queso fresco before covering with foil and baking in a 350-degree oven for about 20 minutes. The salsa had a sharp tang from the tomatillos and steady heat from the chiles, while the filling was tender and creamy. Another home run.