Step 1

Preheat your grill to 400°F.

Step 2

Heat 3 tablespoons of oil in a skillet over medium heat.

Step 3

Season the chicken breasts with the Verde Asadero rub on all sides.

Step 4

Brown on both sides in the skillet. Remove from heat.

Step 5

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.

Step 6

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.

Step 7

Reduce the heat on your smoker or pellet grill to 250°F.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Preheat your oven or your pellet grill to 350°F.

Step 14

Combine all ingredients for the corn crepes except the vegetable oil, and mix well with a whisk until no more lumps remain.

Step 15

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.

Step 16

Remove from pan onto a paper towel and repeat with the rest of the batter, adding additional oil when necessary.

Step 17

Put half of the remaining verde sauce into the bottom of a square, high-sided baking pan.

Step 18

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.

Step 19

Top with the remaining verde sauce.

Step 20

Cover with shredded cheese.

Step 21

Bake for 30 minutes, until the cheese is melted and everything is hot.

Step 22

Serve with your favorite fixings!