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Preheat oven to 425 degrees F. Grease a 9x13 inch baking dish.
In a small bowl combine the butter, brown sugar, chili powder, smoked paprika and pinch of salt + pepper. Rub the chicken all over with the butter mixture and place in a roasting pan. Roast for 25-30 minutes or until the chicken is cooked through. Remove from the oven and allow to cool.
During the same time you are roasting the chicken, roast the ingredients for the sauce. Peel the papery skins away from your tomatillos. Place the tomatillos, cranberries and garlic on a separate roasting pan and toss with olive oil, salt and pepper. Roast for about 20 minutes or until the cranberries burst. Once the cranberries have burst, remove the cranberries AND garlic from the pan, leaving only the tomatillos on the roasting pan.
Turn the oven to broil and broil ONLY the tomatillos until lightly charred all over, about 2-3 minutes. Allow the tomatillos to cool slightly. Reduce the oven temperature to 350 degrees F. Now, remove the garlic clove skins from the cooled garlic.
Add the tomatillos, cranberries, peeled garlic cloves, chipotle chilies, tomato paste, honey and chicken broth to a food processor or blender, puree until mostly smooth. Pour the sauce into a small pot and bring to a simmer over medium heat. Season liberally with salt. Simmer for 15-20 minutes or until thickened slightly. Stir in the coconut milk or cream. Remove from the heat and stir in the cilantro, taste and season with salt if needed.
Meanwhile, shred the chicken with two forks, or your hands, and add to a bowl with 1/2 cup cheddar cheese and half cup smoked gouda cheese.
Once the sauce is ready, pour about 1/2 cup to 3/4 cup over the chicken and toss well.
Microwave the tortillas on high for 30 seconds. This softens them and makes them more pliable. Spoon 1/4 cup chicken mixture into each tortilla. Fold over the filling, place the enchiladas in the prepared pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15-25 minutes or until the cheese is melted and gooey. Garnish the enchiladas with fresh chopped cranberries, cilantro, diced jalapeños, chopped cilantro and cotija cheese if desired. Serve with warm Spanish rice.