View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Shredded Chicken Thigh Enchiladas

This recipe takes sous vide cooked chicken and combines it with a tomatillo-based verde sauce for excellent enchiladas. The chicken thighs hold up well to the other flavorful components of the enchiladas. These enchiladas are also convenient to prepare because each step can be done ahead of time.

For shredded chicken thighs, they are normally cooked anywhere between 160°F to 170°F (71.1°C to 76.7°C) for 8 to 12 hours. I usually split the difference and use 165°F (73.9°C). Either boneless or bone-in chicken thighs can be used. If there is skin it won't crisp up during the sous vide process but it can be removed and crisped in the oven if desired.

Shredded chicken thigh enchiladas

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide shredded chicken thigh enchiladas recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Sous Vide Shredded Chicken Thigh Enchiladas

  • Published: July 24, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 165°F (73.9°C) for 8 to 12 hours
  • Serves: 4 to 6

Sous Vide Shredded Chicken Thigh Enchiladas Ingredients

For the Chicken

4 chicken thighs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1/4 teaspoon chipotle chile powder, or chile powder of your choice
Salt and pepper

For the Salsa Verde

4 garlic cloves, halved
1/2 onion, roughly chopped
2 poblano peppers, deseeded and destemmed
1 jalapeno pepper, deseeded and destemmed
10 tomatillos, destemmed, dehusked, and rinsed
1 tablespoon honey
1/4 cup coarsely chopped cilantro

To Assemble

12 small corn tortillas
1 12-ounce can black beans
1 cup cooked corn kernels
1/2 cup shredded mild cheddar cheese
11/2 cups shredded Monterey Jack cheese
2 cups diced tomatoes
Sour cream

Sous Vide Shredded Chicken Thigh Enchiladas Instructions

For the Chicken

At least 9 to 13 hours hours before serving

Preheat a water bath to 165°F (73.9°C).

Mix the spices together in a small bowl. Salt and pepper the chicken then sprinkle with the spices. Place in a sous vide bag and seal. Cook the chicken for 8 to 12 hours.

For the Salsa Verde

At least 40 minutes before serving

Preheat the broiler on your oven.

Place the garlic, onion, poblanos, jalapeno, and tomatillos on a roasting sheet with raised sides. Salt and pepper them and drizzle with oil. Cook them until they begin to soften and brown, 10 to 15 minutes. Remove the pan from the oven. Scrape the roasted veggies and their juices into a food processor or blender. Add the honey and cilantro then process to the consistency you prefer. Salt and pepper to taste. The salsa verde will last for several hours or for a few days in the refrigerator

To Assemble

Preheat an oven to 450°F (232°C).

Remove the chicken from the sous vide bag and shred. Cover the bottom of a baking dish with some of the salsa verde.

Lay out the tortillas and top each one with the chicken, beans, corn, and some cheddar cheese. Roll up the tortillas and place in the baking dish side by side. Top with the remaining salsa verde and the Monterey Jack cheese. Place in the oven and bake until they are bubbly and the cheese is melted, about 10 to 15 minutes. Remove from the heat, top with the diced tomatoes and sour cream, then serve.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Shredded Chicken Thigh Enchiladas

PT120M Ingredients: 4 chicken thighs 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons dried oregano 1/4 teaspoon chipotle chile powder or chile powder of your choice Salt and pepper 4 garlic cloves halved 1/2 onion roughly chopped 2 poblano peppers deseeded and destemmed 1 jalapeno pepper deseeded and destemmed 10 tomatillos destemmed dehusked and rinsed 1 tablespoon honey 1/4 cup coarsely chopped cilantro To Assemble 12 small corn tortillas 1 12-ounce can black beans 1 cup cooked corn kernels 1/2 cup shredded mild cheddar cheese 11/2 cups shredded Monterey Jack cheese 2 cups diced tomatoes Sour cream
4.6744 stars - based on 43 reviews
This recipe takes sous vide cooked chicken thighs and combines it with a tomatillo-based verde sauce for excellent enchiladas. Great weeknight dinner - each step can be prepared ahead of time!
1 Serving