Salsa Verde Chicken Enchiladas

Ingredients

• 1 1/3 pounds skinless chicken thighs , boneless or bone-in (1 3/4 lbs if bone-in)
• 2 cloves garlic , halved
• 1/4 medium onion
• 2 teaspoons sea salt
• 1 1/2 pounds tomatillos , papery husks removed, rinsed
• 2 serrano chili peppers , top cut off to expose interior and to remove stems
• 2 cloves garlic
• 1/2 cup chopped white or yellow onion
• 1/2 cup chopped cilantro , stems included
• 1 tablespoon fresh lime juice
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil , corn oil, or peanut oil
• 12 corn tortillas (use sturdy yellow corn tortillas)
• 1/4 cup sour cream
• 1/2 cup crumbled Mexican cotija or queso fresco cheese
• 1/3 cup chopped red onion , for garnish
• 1/2 cup chopped fresh cilantro , including stems, for garnish

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