Fry the chicken thighs in olive oil until browned, and remove. Roughly chop one of the onions and fry it in the same pot until golden. Put in cumin, coriander, paprika, black pepper, and salt. Add the chicken back in, cover with about half white wine, half water, and simmer until the chicken is starting to fall apart. Chop the cooked chicken into small chunks. Boil the braising liquid down to a thick glaze, then mix the chicken into the glaze.
For the salsa verde, preheat the oven to at least 200°C. Prepare the tomatillos, jalapeños, and onions. Roast the vegetables in the oven, then make a salsa in a food processor. Season to taste and adjust thickness as needed.
Mix part of the salsa verde with chicken and cheese for the filling. Grease a baking dish, assemble the enchiladas, top with remaining salsa and cheese. Bake until cheese is browned.
Remarks: Do not use too much cheese. Adjust dish size if needed.