Stacked Chicken Enchiladas w/Salsa Verde & Habanero Pickled Red Onions

MMMMMMM!!! I likey the spicy!! I adapted this recipe from Bon Appétit. I have been wanting to make this for almost three years now, I just never got around to it, so I decided let's do it!! This was such an amazing flavorful, spicy (but not too spicy dish. You could take a lot of short cuts with this one if needed, you could buy a rotisserie chicken. ( 2c of shredded chicken is about 1/2 the chicken). You could shred and freeze the other for later. You could also use a jarred salsa verde to save some time as well. The pickled onions, were nice!! If you don't like things as spicy you could substitute the habanero for a serrano or even jalapeno. The only adjustments I made were: on the salsa I added an extra jalapeno, and a little extra cumin and I added the juice of one lime. I also made it the day before so the flavors could marry. On the enchiladas, I just added an extra roasted poblano. What?? I can't help it!!! I like hot peppers!! LOL! :) I hope y'all enjoy!!

Stacked Chicken Enchiladas:
Here

Salsa Verde:
Here

Pickled Red Onions:
1lbs red onions peeled, halved and sliced into 1/8" slices
1 1/2tsp salt
1/2 tsp dried oregano
2 tsp cumin
1c lime juice
1/2c white vinegar
1 small habanero pepper ( slice small slit in the bottom)

Mix all ingredients in a gallon freezer bag, mix well. Squeeze out extra air, put in a bowl, and weigh down with a small plate. Put in the fridge, and marinate at least 24 hours. ( Can be made a week in advance)