Enchiladas with salsa verde

Instructions

1. Preheat the oven to 425 F. Place 7 tomatillos (reserve 1 to add fresh flavor to the salsa later on), poblano, garlic and onion on a baking sheet, drizzle with olive oil and roast for 40 min.
2. Cut excess fat from chicken, if any. Cut thighs in 2-3 evenly sized pieces. Mix with lime juice and Tajin in a bowl. Let sit for 15 min. 
3. Heat 1 tbsp of chicken fat/olive oil in an ovenproof skillet and saute onions for 5 min over medium high, until lightly browned (salt right away). Mix chipotle peppers in and push onions to the side of the skillet to make space for chicken (if your pan is not large enough just remove them for  now). Add 1 tbsp olive oil to the pan, place chicken on top in a single layer and sear over high heat for 4-5 min until all the liquid has evaporated and the side touching the pan is browned. Mix with onions, add ½ cup water, cover and place in the oven, lowering the heat to 300 F (by now your veggies should be done) for 40 min - 1 h.
4. For salsa verde, place roasted veggies in the blender (don’t forget to peel the garlic) along with the rest of ingredients and a pinch of salt. Blitz until smooth and set aside.
5. Once chicken is soft and falling apart, shred it with 2 forks right in the pan. At this point the sauce should be reduced by more than half - just enough to coat each piece of shredded chicken (watch IGTV video for the right consistency). If not thick enough, boil for a couple of minutes to evaporate excess water. 
6. Increase temperature in the oven to 400 F or turn on the broiler (HI mode). Mix 1 cup of salsa into chicken. Spoon 2 heaped tbsp of chicken mixture per tortilla, roll and place in the baking pan seam down. Repeat with the rest of the tortillas. Pour ¾ of remaining salsa on top (it’s always a good idea to set some fresh salsa aside). Sprinkle with as much shredded cheese as you like and bake for 3-4 min, just until cheese is melted and tortillas are crisp on the edges.
7. Serve warm topped with fresh salsa verde, sour cream, a side of black beans and rice and maybe a Margarita, too.