1.5 lbs skinless chicken thighs with bones ( I used 12)*
4 jalapenos, chopped
2 cloves of garlic, chopped
1 tbsp ground cumin
1 tsp oregano
3 cups of water
2 tbsp olive oil
8 tomatillos, chopped
1 cup of grated Monterey Jack
1 cup of water or chicken broth
juice of 1 lime
1 tbsp corn starch in 1/4 cup cold water
10-12 small corn tortillas
Preheat oven to 400 degrees.
Heat 1 tbsp olive oil in a large saucepan. Sautee the garlic and 1/2 the jalapeno for a couple minutes. Add 1 tbsp cumin, 1 tsp ancho chili powder and 1 tsp oregano, then stir. Add the chicken, and brown on all sides, then add 3 cups of water (or enough to cover chicken). Simmer the chicken for 20 minutes. Remove chicken from broth, let cool and fork the chicken.
Toss tomatillos, remaining garlic, and remaining chopped jalapeno in 1 tbsp olive oil, then roast at 400 degrees for 20 minutes.
Heat a little olive oil in a skillet over medium heat. Warm each corn tortilla for a minute or 2 on each side, until warm and pliable. Fill each tortilla with 2-3 tbsp forked chicken, and top with 1-2 tbsp of cheese. Roll into a tube shape, and place seam down in a oiled casserole.
Transfer roasted tomatillo mixture to a small saucepan and add the juice of 1 lime, and 1 cup of chicken broth or water. Stir the mixture until it reaches a slightly chunky consistency. Heat until boiling. Add cornstarch mixture, lower heat and stir for about 2 minutes until thickened slightly.
Lower oven temperature to 350 degrees.
Pour tomatillo sauce over enchiladas. Bake for 30 minutes at 350 degrees. Serve with sour cream, hot sauce and shredded cheese.
* could use 1 lb of boneless chicken or 2 cups of forked previously cooked chicken instead.