Green Enchiladas

A grateful gringo’s totally inauthentic interpretation of a great Mexican classic. Makes 8-10 enchiladas, serves 4-5 people olive oil 4 chicken thighs (boneless skinless is easiest) 4 large white onions white wine (optional) cumin coriander paprika pepper salt 4 jalapeños (or other green chiles) 1.5 pounds tomatillos 1 lime 4-5 garlic cloves 1 bunch cilantro 8 oz Monterey Jack cheese 8-10 7-inch tortillas (I do flour, you could do corn) Fry the chicken thighs in olive oil until browned, and remove. Rough