Green Chile Chicken Enchiladas

Step 3: Marinate & roast the chicken

  • Garlic cumin chicken

    • garlic
      5-6 cloves
    • chicken thighs
      , skin on
      4-61.5 lbs / 600 g
    • salt
    • mayonnaise
      a spoonful15 g
    • cumin seeds
      a spoonful3 g

Meanwhile, increase the oven to 450°F/232°C.

In a mortar & pestle, grind the cumin then mash or grate 6 cloves of garlic. Mix the garlic, fresh ground cumin, and mayo together. Rub the mayo over the exterior of the chicken thighs and place the fat side up on the sheet before moving to the preheated oven.

until the thighs are around 165-170°F/76°C. If the skin is not crisp and browned, set the oven to broil to finish.

  • Set the chicken aside to rest before dicing into cubes for filling the enchiladas
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