Salsa Verde Chicken Enchiladas Recipe

Ingredients For Salsa Verde Chicken Enchiladas Recipe

• 1.33 pound Skinless chicken thighs, boneless or bone
• 2 Cloves garlic, halved
• 0.25 Medium Onion
• 2 teaspoon Sea salt
• Tomatillo salsa
• 1.5 pound Tomatillos, papery husks removed, rinsed
• 2 Cloves Garlic
• 0.5 cup Chopped white or yellow onion
• 0.5 cup Chopped cilantro, stems included
• 1 tablespoon Fresh lime juice
• 1 teaspoon Sea salt
• Enchiladas
• 1 tablespoon Extra virgin olive oil, corn oil, or peanut oil
• 12 Corn Tortillas
• 0.25 cup Sour cream
• 0.5 cup Crumbled mexican cotija or queso fresco cheese
• 0.33000000000000007 cup Chopped red onion for garnish