Chicken and tomatillo enchiladas | Something New For Dinner

Ingredients

• 1 1/2 pound boneless, skinless chicken thighs
• 2 onions, divided
• 2 bay leaves
• 5 cloves garlic, separated
• 1 t oregano
• 1 t salt, divided
• 2 pounds tomatillos, husked
• 3 poblano chiles
• 2 jalapeno chiles, or more if you like heat
• 1 bunch cilantro, divided
• 1/2 cup olive oil, approximately
• 1 t cumin
• 12 corn tortillas
• 3 ounces grated queso fresco
• 3 ounces shredded monterey jack cheese
• 1 tomato, chopped
• 2 green onions, sliced
• 1/2 cup Mexican crema or sour cream