Assembly
Step 1
Season chicken thighs with salt and black pepper, then sear in a Dutch oven. Transfer to a separate dish and drain off excess fat.
Step 2
Add kimchi, brine, onion, and garlic to the Dutch oven and sweat over medium heat until onion has softened.
Step 3
Add crushed tomatoes, Shio Ramen Broth Concentrate, water, gochujang, gochugaru, cumin, and coriander. Blend with immersion blender until smooth. Add bay leaf and toasted sesame oil. Cover and bring to boil.
Step 4
Add seared chicken back into the sauce, trying to submerge them evenly, reduce to a simmer, and partially cover the pot. Simmer for about 15-20 minutes or until cooked through. Remove chicken from sauce and set aside to cool slightly (enough so that you can handle it).
Step 5
Pre-heat oven to 375ºF.
Step 6
Shred chicken into strips, and combine with 1 cup of enchilada sauce, ¼ cup Jack cheese, ¼ cup mozzarella, and Mexican crema. Set aside.
Step 7
Spread a layer of sauce onto the bottom of a 9x13” baking dish. Dip one side of a tortilla into the remaining sauce, then place onto a dish or cutting board. Repeat with remaining tortillas, stacking as you go, so that both sides of the tortillas are coated in a thin layer of sauce.
Step 8
Place about 2 tbsp of the shredded chicken mixture into the middle of each tortilla, roll it up tightly, then place into the baking dish seam-side down. Repeat until the baking dish is filled with two rows of enchiladas and the rolls are in a tight, single, even layer.
Step 9
Spread the remaining sauce over top and sprinkle Jack and mozzarella cheese down the middle of each row of enchiladas. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes. Let stand for 10 minutes before drizzling with crema, garnishing with green onion, and serving.
