Enchiladas Suizas

Directions

• To prepare the shredded chicken, combine all the ingredients listed in a bowl and mix well. Place in the fridge to marinate for 30 minutes.
• Preheat the oven to 400°F.
• Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes. Flip and cook for an additional 8-10 minutes.
• Remove, shred, then set aside while you make the salsa verde.
• Place the tomatillos, onion, garlic, and serrano chiles in a medium-sized pot and fill with water. Bring the water to a boil, then cover and reduce to a simmer. Let simmer for about 5 minutes, or until the colors of the tomatillos have changed.
• Gently remove everything from the pot and place in a blender along with the remaining ingredients for the salsa. Blend well until smooth.
• Using the same skillet that you cooked the chicken thighs in, add a bit more oil and lightly fry the corn tortillas for about 10-15 seconds per side over medium heat.
• Pour enough salsa verde to coat the bottom of a 12-inch casserole dish. To assemble the enchiladas, place a tortilla on a flat surface, then add a portion of shredded chicken and Oaxaca cheese to the center. Roll it up snugly and place it seam-side down in the prepared dish. Repeat the process with the remaining tortillas, arranging them in a single layer. Be sure to reserve about 3/4 cup of the Oaxaca cheese for topping later.
• Pour the remaining salsa verde evenly over the rolled tortillas. Sprinkle the reserved Oaxaca cheese on top, then bake for 10–12 minutes, or until the cheese is melted and bubbly.
• Top with your choice of garnishes and serve hot.