Heat 3 tablespoons of oil in a skillet over medium heat.
Season the chicken breasts with the Verde Asadero rub on all sides.
Brown on both sides in the skillet. Remove from heat.
Make Verde Enchilada Sauce
Put the onion and garlic on a small grill-safe baking sheet or a double layer of tin foil. Place on the preheated grill. Put the peppers and tomatillos right on the grill grates.
Let the onion and garlic cook for about 10-15 minutes. The tomatillos can come off the grill as soon as they have some grill marks. Let the peppers cook until the skin is blistered and has some color. Remove the peppers from the grill and put onto a tray. Cover the tray tightly with foil right away. We want them to steam a bit in their own steam.
Reduce the heat on your smoker or pellet grill to 250°F.
Season the chicken thighs with the Verde rub. If you don't have any, you can sub in generous amounts of salt, pepper, garlic powder, and onion powder.
Peel the skin off of the peppers and toss out the stems. If you keep the seeds in, it'll preserve some of the heat. How hot the end result will be depends on how hot your peppers are.
Put the freshly peeled roasted peppers and whole tomatillos for the verde sauce into a large blender and pulse until everything is chopped up. Add in the cilantro and lime juice and pulse just to chop up the herb a bit and combine things. Taste, and then add half the salt. Mix. Taste again. Add the rest of the salt, if necessary.
Put half of the verde sauce in the pan with the chicken breasts. Cook over low to medium-low heat until the chicken is 204°F.
Shred chicken using forks, meat claws, or an electric mixer. Keep the verde sauce that the chicken cooked in, in with the chicken. Set aside to cool.
Preheat your oven or your pellet grill to 350°F.
Make Corn Crepes
Combine all ingredients for the corn crepes except the vegetable oil, and mix well with a whisk until no more lumps remain.
Heat a small non-stick pan over medium heat with a couple of tsp of oil in it. When it is well heated, pour approximately 1/4-1/3 cup of the crepe batter into the pan and tilt to distribute. Cook for 1-2 minutes, until the top looks solid. Flip over and cook 30 seconds on other side.
Remove from pan onto a paper towel and repeat with the rest of the batter, adding additional oil when necessary.
Assemble
Put half of the remaining verde sauce into the bottom of a square, high-sided baking pan.
Place the shredded chicken in the corn crepes and roll. Place into the pan. Repeat until all of the corn crepes are full of shredded chicken.
Top with the remaining verde sauce.
Cover with shredded cheese.
Bake for 30 minutes, until the cheese is melted and everything is hot.
Serve with your favorite fixings!
Notes
If you want to hit the "easy" button on this meal, you can use premade green enchilada sauce + store-bought corn tortillas and it'll still be AMAZING. It'll also shave over an hour off of the total time for this recipe.