Philip's Enchiladas

a love story
90 min
4
Medium

Phillip's Enchiladas

You really showed up in my stories while I was documenting the making of Philip’s green enchilada dinner. So many DMs, questions, comments, and “wait, WHAT?” moments that I realized this deserved a proper breakdown. So, here's the recipe.

Preparation

Ingredients

  • 3 chicken breast
  • 2 table spoons of olive oil, plus a little to drizzle
  • 3 cups vegetable broth
  • 1 tsp Caramelized onion powder
  • 1/2 tsp Celery powder
  • 1/2 tsp Carrot powder
  • Salt and pepper to tase
  • 12 tortillas
  • Salsa de tomatillo (recipe in sides tab)
  • 2 cups Monterrey Jack cheese, shredded

Instructions

  1. Season 3 chicken breasts with Matriarca powders. Sear well in olive oil.Cover with broth, bring to a boil, lower to a simmer and cook ~30 min until tender. Shred (hand mixer = easiest). Save the broth.
  2. Tortillas (key step): Brush 12 corn tortillas lightly with oil.Bake at 350°F in a single layer until just crisp but still pliable.(This creates a fat barrier so they don’t get soggy.)
  3. Add some salsa verde to a shallow dish. Dip tortillas to coat and soften. Fill with chicken, roll, and place seam-side down. Pour remaining salsa over enchiladas. Top with ~2 cups cheese (Monterey Jack or Oaxaca). Drizzle olive oil, salt & pepper. Cover with foil.
  4. Bake 350°F: for 20 min covered, then 20 min uncovered until bubbly and golden.

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