Name: Green Chile Chicken Enchiladas
Ingredients: 5 bone on, skin on chicken thighs (or any chicken); Salt; 6 garlic cloves, mashed; 15 g (1 tbsp) mayo; 3 g (1 tbsp) fresh ground cumin; 6 Anaheim peppers, sliced in half; 1 Poblano pepper, sliced in half; Drizzle of oil; Salt; Splash of vinegar; 200 g Roasted Green Chiles; 1/4 White Onion; Spoonful Ground Cumin; Handful of Cilantro; 250 g (1 cup) Water or Chicken Stock; Salt to taste; 8 to 10 Flour tortillas, warmed; Cooked and chopped chicken; Sour Cream; Pepper (or Monterrey) Jack, cut into strips; A spoonful of green chiles; Fresh toppings: cilantro, pickled onions, sour cream, etc.

Instructions

Garlic Cumin Lime Chicken

Using a knife, debone the chicken thighs, but leave the skin on. Place the chicken on a baking sheet. Sprinkle salt on both sides and place uncovered in the fridge for 2 hours or overnight to dry out the skin and let the chicken dry brine.
Preheat the oven to 450 F (232 C). Mash or grate 6 cloves of garlic. Mix the garlic, fresh ground cumin, and mayo together. Rub the mayo marinade over the exterior of the chicken thighs and place the fat side up on the sheet before moving to the preheated oven. Bake until the thighs are around 165 to 170 F. If the skin is not crisp and browned, set the oven to broil to finish.
Let the chicken rest before slicing into cubes, set aside for filling enchiladas

Roasted Green Chiles

Preheat the oven to 425 F (218 C).
Line a baking sheet with parchment paper. Add a drizzle of oil and place the halved peppers down on the sheet. Roast in the oven until completely soft and the skin has slightly blackened.
Remove the roasted peppers from the oven and place in a bowl. Cover with plastic wrap and let steam for 10 minutes.
Remove the outer skin, membrane and seeds of the peppers. Roughly dice and toss into a mason jar with a sprinkle of salt to taste. Store in the fridge until ready to use.

Enchilada Sauce

Add all ingredients and blend until smooth. Taste it and adjust salt as needed.

Enchilada Assembly

Preheat the oven to 450 F.
In a 9 by 13 baking pan or casserole dish, add a thin layer of the enchilada verde sauce to the bottom.
To fill, place a warm tortilla in the casserole pan and spoon a little sour cream on the upper third. Follow that with a handful of the cubed chicken, a spoonful of green chiles, and a strip of the pepper jack cheese. Be careful not to overfill it and roll the tortilla up tightly as possible. Repeat this process until you run out of filling or tortillas.
Drizzle over the more of the enchilada sauce and a big handful of shredded monterrey jack cheese. Place in the oven and bake until the cheese is bubbly and slightly melted.
To serve top with cilantro, pickled onions, more sour cream or anything you would like.