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.