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1
Preheat oven to 400 degrees F and grease a 7x11 baking dish.
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2
Place chicken thighs in a medium saucepan, cover them with water, and bring to a boil.
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3
Lower heat to simmering and poach chicken, covered, for 20 minutes or until cooked through.
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4
Remove to a plate and allow to cool.
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5
Reserve 1 to 1 1/4 cups of the poaching liquid; discard the rest or save for another purpose.
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6
Heat a small amount of oil in a 10-inch skillet over medium heat.
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7
Add onion and mushrooms and a pinch of salt; saute, flipping often, until onions start to soften and mushrooms begin letting off water, about 5 minutes.
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8
Increase heat to medium-high and add garlic and corn.
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9
Cook another 3-5 minutes or until onion and mushrooms are golden brown and corn is warmed through.
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10
Remove from heat and place veggies in a large bowl.
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11
Set aside.
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12
Return skillet to the heat, lower heat to medium, and add the butter.
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13
When foaming subsides, add the flour and whisk to incorporate.
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14
Allow roux to cook 2-3 minutes or until caramel brown.
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15
Add 1 cup reserved poaching liquid in a steady stream, whisking constantly and scraping the bottom of the skillet until all the broth is incorporated.
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16
Cook for several minutes until slightly thickened, then stir in buttermilk, cottage cheese, green chiles, and cumin.
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17
Cook another 3-4 minutes until heated through.
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18
Taste and add salt/pepper as needed.
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19
Turn off heat.
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20
Using your fingers or two forks, shred the cooked chicken and add to the bowl with the veggies.
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21
Add about half of the sauce, reserving remainder, and stir well.
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22
Season with salt and pepper, if needed.
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23
In another skillet (or just use the saucepan from before no need to wash!)
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24
heat a tablespoon of oil.
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25
Quickly dip one side of a tortilla in the oil and place oiled side down, on a plate.
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26
Repeat with remaining tortillas, placing oiled side of each onto the un-oiled side of the one before it to form a stack.
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27
To assemble, place a tortilla on the counter and put about 3 Tablespoons chicken filling in the middle, then tightly roll up into a cigar shape.
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28
Place the tortilla seam-side down in a 7x10 baking dish.
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29
Continue rolling up each tortilla and filling until all are used up and tightly placed into baking dish.
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30
Pour remaining sauce over the top; spread the cheese evenly over the top.
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31
Bake for 20 minutes or until bubbly and cheese is browned.
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32
Cool for a few minutes, then serve.
