In a pot, sauté the sliced onion and garlic until fragrant. Add the chicken thighs and sear on both sides. Stir in gochujang, cumin, and salt. Pour in chicken broth, cover, and simmer for 30 minutes until chicken is cooked through.

Shred Chicken

Remove the chicken from the pot, shred it with two forks, and return to the pot to soak up the juices.

Preparation of Salsa Verde

Blend Ingredients

Boil tomatillos until soft. Blend with jalapeño, cilantro, lime juice, and salt until smooth.

Preparation of Queso Fundido

Melt Cheese

In an oven-safe dish, layer cooked chorizo and top with shredded cheese. Bake at 180°C (350°F) until melted and bubbly.

Preparation of Guacamole

Mix Ingredients

In a bowl, mash avocado and mix in lime juice, cilantro, and salt to taste.

Preparation of Korean Pickles

Pickle Vegetables

Combine cucumber, carrot, rice vinegar, sugar, and salt. Let sit for at least 30 minutes.

Preparation of Kimchi Rice

Stir-fry Rice

In a pan, heat sesame oil and stir-fry rice with chopped kimchi and green onions for 5-7 minutes.

Assembly of Enchiladas

Fill Tortillas

Warm corn tortillas and fill each with chicken tinga. Roll up and place seam-side down in a baking dish.

Top and Bake

Pour salsa verde over the rolled enchiladas and sprinkle with queso fundido. Bake at 180°C (350°F) for 20 minutes until heated through.