Easy Kosher Chicken Enchiladas With Green Sauce

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I never thought I’d be making enchiladas until I moved to a neighborhood with incredible Mexican food. After trying countless versions at local restaurants, I started experimenting with making them kosher at home. The challenge wasn’t just finding the right flavors, it was figuring out how to make them satisfying without the traditional cheese and sour cream.

This recipe uses shredded chicken thighs for the filling because they stay moist and tender during baking. I season them with cumin, garlic, and a touch of smoked paprika. The green sauce is where things get interesting. I blend roasted poblanos with cilantro, onions, and chicken stock to create something that’s bright and flavorful without being too spicy for the kids.

Getting the Green Sauce Right

The corn tortillas need to be softened before rolling, otherwise they’ll crack. I dip each one quickly in warm broth, which also adds flavor. Rolling them isn’t as tricky as you might think. Just place the filling in a line down the center, fold one side over, and roll tightly. Place them seam-side down in your baking dish and they’ll hold their shape perfectly.

Why Corn Tortillas Work Best for Enchiladas

These enchiladas work great for weeknight dinners or when you’re feeding a crowd. I usually serve them with Spanish rice and a simple avocado salad. The leftovers actually taste even better the next day once all the flavors have had time to meld together.

Easy Kosher Chicken Enchiladas With Green Sauce - Mexican recipe
I never thought I'd be making enchiladas until I moved to a neighborhood with incredible Mexican food. After trying countless versions at local restaurants, I started experimenting with making them kosher at home. The challenge wasn't just finding the right flavors, it was figuring out how to make them satisfying without the traditional cheese and sour cream. This recipe uses shredded chicken thighs for the filling because they stay moist and tender during baking. I season them with cumin, garlic, and a touch of smoked paprika. The green sauce is where things get interesting. I blend roasted poblanos with cilantro, onions, and chicken stock to create something that's bright and flavorful without being too spicy for the kids. The corn tortillas need to be softened before rolling, otherwise they'll crack. I dip each one quickly in warm broth, which also adds flavor. Rolling them isn't as tricky as you might think. Just place the filling in a line down the center, fold one side over, and roll tightly. Place them seam-side down in your baking dish and they'll hold their shape perfectly. These enchiladas work great for weeknight dinners or when you're feeding a crowd. I usually serve them with Spanish rice and a simple avocado salad. The leftovers actually taste even better the next day once all the flavors have had time to meld together.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless chicken thighs
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
For the Green Sauce
  • 4 medium poblano peppers
  • 1 medium white onion quartered
  • 4 cloves garlic
  • 1 cup fresh cilantro packed
  • 2 cups chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
For Assembly
  • 12 corn tortillas 6-inch
  • 1 cup chicken stock for softening tortillas
  • 1/4 cup fresh cilantro chopped for garnish
  • 1 medium avocado sliced for serving

Method
 

Prepare the Chicken
  1. Preheat oven to 425°F. Season chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden.
  3. Transfer skillet to oven and roast for 20-25 minutes until internal temperature reaches 165°F.
  4. Let chicken cool, then shred into bite-sized pieces. Set aside.
Make the Green Sauce
  1. Roast poblanos directly over gas flame or under broiler, turning frequently, until charred all over, about 8-10 minutes.
  2. Place charred poblanos in a bowl and cover with plastic wrap. Let steam for 15 minutes.
  3. Peel off charred skin, remove stems and seeds. Roughly chop poblanos.
  4. In a blender, combine poblanos, onion, garlic, cilantro, chicken stock, salt, and cumin. Blend until smooth.
  5. Pour sauce into a saucepan and simmer for 10 minutes until slightly thickened. Taste and adjust seasoning.
Assemble the Enchiladas
  1. Reduce oven temperature to 375°F. Grease a 9x13 inch baking dish.
  2. Warm 1 cup chicken stock in a shallow dish. Quickly dip each tortilla in warm stock to soften, about 5 seconds per side.
  3. Place about 1/3 cup shredded chicken down the center of each tortilla. Roll tightly and place seam-side down in prepared baking dish.
  4. Pour green sauce evenly over enchiladas, making sure they're well covered.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake 5 more minutes until sauce is bubbling.
  6. Let rest for 5 minutes before serving. Garnish with chopped cilantro and serve with avocado slices.

Notes

For spicier enchiladas, leave some seeds in the poblanos when blending the sauce. You can make the chicken and sauce up to 2 days ahead and store separately in the refrigerator. The enchiladas can be assembled in the morning and baked in the evening. Leftover enchiladas keep well in the fridge for 3 days and reheat beautifully in a 350°F oven.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 850mg 37%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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