Line a large baking sheet with edges with aluminum foil.

Peel the tomatillos. Peel the onions and slice them into quarters. Remove the poblano stem and cut in half lengthwise.

Place the tomatillos, onion, garlic, and poblano on the baking sheet and broil with the door slightly open until they start to char. Remove the garlic from the sheet. Flip over all of the tomatillos, onion wedges, and poblano.

Continue roasting until both sides have desired color, approximately 10-15 minutes total. Remove from oven and let cool slightly. (While roasting, get your chicken ready).

Peel the garlic. Add the garlic, tomatillos, onion, and poblano to a food processor. Add the cumin, salt, cilantro (stems are okay as they are going to be ground), and juice of two limes. Process until it reaches your desired consistency.

Place the chicken in a glass baking dish. Preheat the oven to 350F.

Drizzle the chicken with olive oil. Squeeze the lime juice over the chicken. Sprinkle chicken with the salt, garlic powder, and cumin.

Bake chicken until cook thoroughly. Remove from oven and let cool slightly.

Shred chicken. Easy button: If you have a stand mixer, you can use the paddle attachment and your chicken will be shredded in seconds!

Preheat oven to 375F.

Spread a small amount of the sauce in the bottom of a glass baking dish.

Add 1/4 cup of the sauce to the shredded chicken and mix.

Assemble each enchilada by layering approximately 2 Tbsp of shredded chicken, 1 Tbsp of cheese, a drizzle of the salsa verde, and any other add-ins that you wish to use such as corn, beans, or diced onions.

Line up the enchiladas in the baking dish. When assembly is complete, spread the remaining salsa verde over the top. Sprinkle with the remaining cheese.

Bake at 375 until cheese is bubbling and starting to brown on top, approximately 30 minutes.