Cornbread Crepe Chicken Enchiladas
Ingredients: Green salsa, Chicken broth, Boneless, skinless chicken thighs, Salt, Egg · 120 min cook time · 315kcal · ~₩18,150
Ingredients
2jars Green salsa, 0.5cup Chicken broth, 1lb Boneless, skinless chicken thighs, 1tsp Salt, 1ea Egg, 1tbsp Sugar, 1tsp Baking powder, 0.25tsp Cayenne pepper, 0.5cup Cornmeal (medium grind), 0.5cup All-purpose flour, 1cup Milk, 1tbsp Melted butter, 1cup Pepper jack cheese (shredded), 0.25cup Red chili salsa, 0.25cup Sour cream, 0.25cup Cilantro leaves
Instructions
1. Add two jars of green salsa to a saucepan. Rinse the jars with chicken broth and add that to the saucepan as well. Ensure the salsa contains tomatillos and green chilies.
2. Add boneless, skinless chicken thighs to the salsa, poking them down into the liquid. Set the heat to medium-high.
3. Add salt to the saucepan. Once the mixture starts to simmer, reduce the heat to low and cook for about 1 hour and 15 minutes, or until the chicken is fall-apart tender.
4. Remove the chicken to a bowl, allowing as much sauce as possible to drain back into the pan. Set the chicken aside.
5. Increase the heat to high and reduce the sauce for about 5-6 minutes to thicken it and concentrate the flavors. Once thickened, reduce the heat to low.
6. Ladle out about 1.5 cups of the reduced sauce into a separate container; this will be used to top the enchiladas later. The remaining sauce in the pan will be mixed with the shredded chicken.
7. Using two forks, shred the cooked chicken until it is very fine. The finer the shred, the more sauce it will absorb and the better the texture.
8. Transfer the shredded chicken into the saucepan with the remaining sauce. Stir well and keep on low heat until ready to use. This can be made ahead of time for better flavor.
9. In a bowl, whisk together one egg, a little sugar, a little salt, baking powder, and a few shakes of cayenne pepper for about 20 seconds.
10. Add cornmeal (medium grind), all-purpose flour, and milk to the egg mixture. Whisk until combined. Let the batter sit for a couple of minutes.
11. Heat a pan over medium-high heat and brush with a little melted butter. Transfer about a quarter cup of batter for each crepe, swirling the pan to coat the bottom.
12. Cook the first side for about a minute, or until the batter on top stops looking wet. Flip and cook the other side for about a minute, or until lightly browned.
13. Transfer the cooked crepe to a plate and cover with a towel to hold in heat and keep it soft and supple. Continue cooking and stacking until all batter is used (you'll need 6 crepes for the recipe).
14. Take a casserole pan or baking dish. Ladle some of the reserved sauce into the bottom and spread it out evenly.
15. For each crepe, transfer some shredded pepper jack cheese (or cheese of your choice) onto it, followed by a portion of the chicken filling. Roll up the crepe.
16. Place the rolled crepe seam-side down in the baking dish. Continue until the pan is filled. Squeeze the last one in the middle if it's a tight fit.
17. Ladle the reserved sauce over the top of the enchiladas, mostly down the middle, leaving at least half of the surface area exposed. This will provide a better texture when baked.
18. Finish with a generous scattering of shredded cheese over the sauce.
19. Bake in the upper center of a 425°F (218°C) oven for 10-15 minutes, or until the cheese is melted and the filling is hot.
20. Spoon some red chili salsa down the middle of the baked enchiladas, like a racing stripe, for flavor and visual contrast. Drizzle with sour cream and garnish with torn cilantro leaves.
21. Serve immediately and enjoy! These enchiladas are large, so one per person is usually enough.
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