Season the chicken thighs on all sides with kosher salt. Heat your smoker to 325 degrees F. Today we’re using our Ninja Woodfire Outdoor Grill so we can smoke and char.
Cook the chicken thighs until browned and tender, about 45 minutes. Remove the chicken from the grill and crank the grill up to 400 degrees F. Add the vegetables – including the sliced onions – and cook until charred and tender, about 8 minutes per side. Remove from the grill to cool. Reduce the grill to 350 degrees F to bake the enchiladas.
Shred the chicken and set aside in a bowl. Seed the poblano pepper and jalapeno. In a large bowl, combine the charred vegetables, stock, cilantro and lime juice and blend until smooth. Taste and season with salt as needed.
Add some of the poblano salsa to the chicken along with 1/2 cup monterey jack cheese and the sour cream. Dip the tortillas into the salsa and then fill each one with the chicken mixture. Pour about 1/3 cup salsa into a baking dish. Put the rolled enchiladas seam side down in the prepared dish. Cover the enchiladas with the remaining salsa and monterey jack. Bake until the enchiladas are cooked through and the cheese is browned. Garnish the finished enchiladas with diced onion, crumbled cotija cheese, and chopped cilantro stems.