Chipotle chicken enchiladas with pickled red onions

Season the chicken leg with onion powder, blackening seasoning, paprika, salt and pepper.

Sear both sides in a hot pan with a light drizzle of oil, skin side down first, without letting the spices burn. The grill also works.

Add chipotle peppers with some of their sauce, water to about half the depth of the leg, and diced fire-roasted tomatoes.

Braise in the oven about an hour and a half, until the chicken falls apart.

Slice red onion and serrano peppers very thin; toss with salt and a good amount of red wine vinegar in a mixing bowl to pickle almost instantly.

Lift out the chicken leg and let it rest and cool.

Make the enchilada sauce smooth from the drippings, braising liquid, tomatoes, chipotle and spices.

Shred the chicken with forks and chop the skin; combine in a bowl with a little of the enchilada sauce.

Fry the tortillas briefly in a good amount of oil over medium heat just to soften; drain on paper towel.

Fill each tortilla with chicken, add a little enchilada sauce, roll and set seam side down.

Put in the oven on a low broil, or at about 400F, to crisp the tops.

Pour sauce down the middle leaving the edges exposed, top with cheese, and return to the oven for 5 or 6 minutes to melt.

Plate on a little enchilada sauce; top with avocado, pickled onions, cilantro and queso fresco.