• Preheat the oven to 175℃ fan bake (375℉)
• Divide the tortillas in to two piles of 6 and wrap in foil
• Place in oven for 5-10 minutes once you start cooking the onions for the filling

Sauce

• Peel the husks off the tomatillos and wash them to remove any residue
• Cut the tomatillos in half, very small tomatillos can be left whole though
• Place the tomatillos cut side down on a foil lined baking sheet
• Place in over near the top and grill (or broil) for 5 to 10 minutes until skins have started to darken and shrivel
• Puree roasted tomatillos and any juices in a blender or emersion blend in a cup and set aside
• Sauté the onions and salt in oil over medium high heat until translucent in a wide pan
• Add the garlic, poblanos, jalapeños, and cook until softened
• Add to the tomatillos along with the chicken broth and blend
• Return mixture to pan and bring to a simmer
• Reduce to low and simmer for 45 minutes, stirring often so the mixture doesn't burn

Filling

• Place the chicken thighs and salt in a medium sauce pan with enough water to cover the thighs
• Bring pan to a boil, then reduce to low and simmer for 10-15 minutes, until the chicken reaches 74℃ (165℉)
• Remove chicken from pan and place in a bowl covered with plastic wrap or foil until cool enough to shred
• Once chicken is shredded, stir in ½ cup of the sauce and cover until ready to assemble the enchiladas
• Place foil wrapped tortillas in oven now
• In a wide pan, sauté the onions over medium high heat until translucent in oil
• Add the peppers and cook until almost soft
• Set onions and peppers aside until ready to assemble the enchiladas

Enchiladas

• Put ½ cup of sauce on the bottom of a 9x13 baking dish
• Once tortillas a ready can either fill the one at a time or my preferred method is to lay 8 out on a large cutting board and fill with the chicken, onions, and peppers to ensure the mixture is evenly dispersed.
• There is a slightly higher chance the tortillas will dry out and crack by laying them all out, but this only rarely happens and this is where the extra tortillas that were heated up can come in handy.
• Once the tortillas are filled, place them seam side down in the baking dish, 4 in a row on each side
• Top with remaining sauce and then cover with cheese
• Spray a piece of foil with oil spray and place over the baking dish
• Heat in oven for 10 minutes covered and 10 minutes uncovered
• Remove from oven and let rest of 5 minutes
• Serve with the toppings of your heart, my preference is cilantro (coriander leaves), sour cream, and guacamole