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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.
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.
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
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.