Gluten-Free Chicken Enchiladas

For the Salsa Verde:

1. Place the whole tomatillos, halved red onion, whole jalapenos, and unpeeled garlic cloves into a stainless steel or cast iron pan over medium heat.

1. Turn the vegetables every two minutes, cooking the contents without any added fat in the pan to encourage dark coloring and charring on the outsides of the vegetables.

1. Cook the vegetables for roughly six minutes in the hot pan, until they are charred and browned all over.

1. Remove the peels from the garlic, and add the peeled garlic cloves an immersion blender container, along with the tomatillos, red onion, and jalapenos.

1. Add the cilantro sprigs and leaves, in addition to the lime zest and juice.

1. Add some Kosher salt, and blend the contents until smooth.

1. Taste, and add more lime juice or salt if desired.

1. Set the salsa verde aside for use later.

For the Enchiladas:

1. Preheat the oven to 380˚F.
   

1. Heat the avocado or vegetable oil in a Dutch oven or large sauté pan.

1. Add the diced white onion, in addition to the chicken thighs.

1. Add the dried oregano, ground cumin, red pepper flakes, Kosher salt, garlic powder, ground black pepper, ground cinnamon, and chicken stock, and bring the liquid up to a simmer.

1. Reduce the heat to low, and cook the chicken thighs for roughly 30 minutes, or until they are completely cooked-through and the chicken stock has partially reduced.

1. Remove the chicken from the heat, and separate the chicken from the liquid it cooked in.

1. Shred the cooked chicken and mix with 3 Tablespoons of the salsa verde from earlier, until the pulled chicken is mixed evenly with the added sauce.

1. Save the remaining chicken stock to make a soup later in the week.

1. Fry your tortillas lightly on both sides in some hot oil for about ten or fifteen seconds per side, and drain on paper towels. You want the tortillas to still be flexible, and NOT crunchy or crispy.

1. Pour the remainder of your salsa verde from earlier into the bottom of a baking casserole dish.

1. Fill the oiled tortillas from earlier with the shredded chicken filling, and roll the tortillas up around the filling.

1. Arrange the filled tortillas in the casserole dish on top of the salsa verde, with the seam side of the tortillas facing the bottom of the casserole dish.

1. Add the queso blanco on top of the enchiladas.

1. Bake the enchiladas in the oven for about 20 minutes, or until the contents are hot in the center and the enchiladas are starting to take on some color.

1. Remove from the oven, and allow to cool for five minutes.

1. Serve the enchiladas on plates with some fresh cilantro leaves and a squeeze of fresh lime.