TEX-MEX ENCHILADAS

For the Shredded Chicken Filling

Butterfly the chicken breasts by slicing the meat in half widthwise, leaving only a thin connective piece about as thick as the remaining chicken breast.

Fill a medium pot ⅔ the way full with water and add the salt, onion, garlic, black peppercorns, and bay leaf. Bring the water to a boil, then turn off the heat and allow the water to cool to about 200 °F.

Add the chicken breast to the hot water and cover with a lid; allow the chicken to sit for 15-20 minutes, or until the internal temperature reaches 160°F.

Remove the chicken from the water and shred using two forks. Set aside until ready to use or refrigerate in an airtight container for up to 5 days.

For the Shredded Beef Filling

Combine the beef and salt in a medium bowl. Toss to combine, then let marinate at room temperature for 1 hour.

Meanwhile, preheat the oven to 300 °F. Preheat the oil in a high-walled skillet or dutch oven over medium-high heat.

Add the onion to the preheated oil and cook until the onions begin to lightly brown, about 1-2 minutes.

Add the garlic, bay leaves, oregano, black peppercorns to the pan, and cook for an additional 30 seconds.

Add enough beef stock to the pot to just cover the onions. Nestle the beef cubes into the skillet, making sure they are only partially submerged.

Bring the mixture to a simmer on the stovetop, then transfer to the preheated oven.

Cook for 2 - 4 hours, or until the beef is completely tender. Rotate the beef cubes every 45 minutes - 1 hour to ensure even browning.

Optionally, let the beef cool to room temperature, then refrigerate the entire skillet or pot overnight.

Remove the beef from the braising liquid and shred using two forks. Set aside until ready to use or refrigerate in an airtight container for up to 5 days.

For the Cheese and Vegetable Filling

Add the poblano peppers to a small baking sheet lined with aluminum foil.

Broil the peppers for 7-12 minutes or until charred. Tent the peppers with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds. Slice the peppers into thin strips and set aside.

In a large skillet, heat the oil over medium heat. Add the onion and cook for 2-3 minutes or just until the exterior of the onions begin to turn translucent.

Add the sliced zucchini to the skillet and cook for an additional 3-4 minutes or until tender.

Add the garlic and sliced poblano pepper, then cook for 30 seconds or until the garlic is fragrant. Turn off the heat and season the vegetables to taste with salt and pepper. Set aside until ready to use.

In a large bowl, combine the cooked vegetables and cheese, fold to combine and set aside until ready to use or refrigerate in an airtight container for up to 5 days.

For the Enchilada Sauce

Toast the chiles in a high-sided skillet for 3-4 minutes. Then add the onion and garlic cloves to the pot.

Add just enough water to the skillet to just cover the chiles, then bring the mixture to a simmer. Turn off the heat, cover the pot and allow them to steep for 30 minutes.

Once steeped, transfer the chiles, onion, and garlic to a high-powered blender. Add about 1 cup of the steeping liquid to the blender to aid the process. Set aside the chili mixture until ready to use.

In a large high-walled skillet, heat the oil over medium heat until shimmering. Add the flour and stir to combine with a whisk. Cook the roux until lightly golden brown, about 1-2 minutes, then add in the dried spices.

Toast the spices for 30 seconds, then slowly pour in the stock of choice until completely combined. Then, stir in the reserved pureed chile mixture.

Bring the sauce to a simmer and cook until thicken enough to coat the back of a spoon.

Keep warm until ready to use or refrigerate for up to 5 days in an airtight container.

For the Salsa Verde

Add the tomatillos, poblano peppers, and jalapeno peppers to a baking sheet lined with aluminum foil.

Broil the vegetables for 7-12 minutes or until charred. Tent the peppers and tomatillos with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds.

Transfer the peeled vegetables, garlic, and cilantro to a food processor. Blend the sauce until homogeneous. If the mixture is too thick, add 1-2 tablespoons of water at a time until thin enough to puree.

Season the sauce to taste with salt and pepper, then set aside until ready to use or refrigerate for up to 5 days in an airtight container.

For the Enchiladas

Preheat the oven to 375 °F.

Heat the tortillas over an open burner until lightly charred and pliable, about 15-20 seconds per side. Keep warm in a clean kitchen towel.

Add about ½ cup sauce of choice to the bottom of a 9x13 baking dish or 10-inch oval baking dish.

To assemble the enchilada, dip the fried tortillas in a sauce of choice, then fill with chicken, beef, or vegetable fillings, then roll the tortillas and place them seam-side down into the 9x13 inch baking dish.

Pour more sauce over the enchiladas, then sprinkle with the cheeses.

Cover the baking dish with aluminum foil and bake in the preheated oven for 10 minutes, then uncover the dish and bake for an additional 5-10 minutes or until the cheese has melted and the sauce is bubbling.

Garnish as desired and serve hot.