Roast or boil the poblanos, jalapenos, half white onion, garlic cloves, and tomatillos
Blend the roasted vegetables with cumin, salt, cilantro, and a little water to make the chile verde sauce
Cook the carnitas or shredded pork in half of the chile verde sauce for about 15 minutes until soft and shreddy
Lightly fry the corn tortillas
Pour salsa on the bottom of each tortilla, add queso Chihuahua and meat, then roll
Cover the rolled enchiladas with the remaining chile verde sauce
Cover with foil and bake at 400°F for 10-15 minutes until cheese is melted
Top with Mexican crema, grated cotija cheese, and cilantro before serving
