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
• For the tomatillo salsa
• 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
• For the enchiladas
• 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