Chicken Enchiladas with Salsa Verde Guacamole and Lime Crema

Ingredients

• 1 tablespoon whole cumin seed
• 1 pound boneless, skinless chicken thighs
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1 bottle light beer
• 1 jalapeno, seeded and finely diced
• 6 cloves garlic, minced
• 1/2 large bunch cilantro, leaves and stems chopped and separated
• 1/2 teaspoon chipotle chile powder
• 1 lime
• 1 cup chicken stock
• 2 cups shredded Monterey jack cheese
• 1/4 cup crumbled Cotija
• Eight 6-inch corn tortillas
• 7 tomatillos, husked
• 1 jalapeno
• 3 cloves garlic
• 1/2 large bunch cilantro, leaves chopped
• Zest and juice of 2 limes
• 1 tablespoon extra-virgin olive oil
• 2 avocados, pitted, peeled and diced
• 1 Roma tomato, seeds removed and diced
• 1 small jalapeno, seeded and finely diced
• 1/2 small red onion, finely diced
• 2 tablespoons chopped cilantro
• Zest and juice of 1 lime
• 1 cup Mexican crema
• Zest and juice of 1 lime

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag