Gluten-Free Chicken Enchiladas - Bloomcooking

Ingredients

• 6 Tomatillos, Paper Husk Removed
• 1 Small Red Onion, Peeled and Cut in Half
• 3 Jalapenos, Stems Removed
• 2 Garlic Cloves, Unpeeled and Left Whole
• 5 Cilantro Sprigs With Leaves
• 1 Lime, Zested and Juiced
• ½ tsp Kosher Salt
• 1 Tbsp Avocado Oil
• 1 White Onion, Cut Small Dice
• 8 Boneless, Skinless Chicken Thighs
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1 tsp Red Pepper Flakes
• 1 tsp Kosher Salt
• 1 tsp Garlic Powder
• ½ tsp Ground Black Pepper
• ¼ tsp Ground Cinnamon
• 1.5 cups Chicken Stock
• 3 Tbsp Avocado Oil, or Vegetable Oil, for Gently Frying the Corn Tortillas
• 8 Large (8-inch) Corn Tortillas, or 12 Smaller (5-inch) Corn Tortillas
• ½ cup Queso Blanco, Queso Fresco, or Any Mild White Crumbly Cheese
• ¼ cup Fresh Cilantro Leaves, as Garnish