This is one of my most requested meals by my three oldest children. They love when they smell the peppers cooking with the chicken and get so excited for dinner!
3 pounds chicken tenders or boneless breasts
3-4 tomatillos, husks discarded, chopped
3 poblano peppers, seeds and stems discarded, chopped
2 Anaheim, seeds and stems discarded, chopped
2 jalapeño, stems discarded, chopped
1 medium onion, chopped
6 medium cloves garlic, peeled, chopped
1 tsp cumin
1/2 tsp kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
Tortillas
Combine chicken, tomatillos, poblano peppers,
Anaheim peppers, jalapenos, onion, garlic, cumin, and salt in a pressure cooker. Pressure cook high pressure for 15 minutes (30 for frozen chicken). Naturally let pressure release. Using tongs, transfer chicken pieces to a
bowl and set aside to shred. Pour peppers and liquid into VitaMix, add cilantro and blend until smooth. Pour some sauce on shredded chicken. Place layer of chicken, sauce and mexican cheese on tortillas, microwave until heated through.
*We have tried baking it like enchiladas, but we all prefer the microwave version better. Plus, it's easier and faster :)