Add chicken thighs to a large zip lock bag and set aside.

Combine all remaining ingredients in a high-powered blender, and blend until smooth. Poor marinade over chicken, zip bag, and massage to combine. Set bag flat on a plate or in a shallow dish, and let marinade in the refrigerator at least 4 hours or up to overnight.

Remove chicken from the refrigerator and heat your grill. Grill thigh pieces over medium-high heat, about 4 minutes per side, or until cooked through and internal temperature reaches 165 degrees F. Set on a platter to cool.

Once cooled, shred with two forks and set aside with any juice that collected.

Preheat oven to 350 degrees F, and prepare a large baking dish by spreading a thin layer of salsa in the bottom.

In a separate shallow bowl or dish, whisk together both jars of salsa with coconut milk. Set aside.

Place cooled shredded chicken and minced roasted garlic or paste in a large bowl. Add 1/2 cup creamy salsa, and mix everything together thoroughly.

Wet several paper towels and tear into small pieces, about the size of your tortillas. Layer tortillas and damp paper towel pieces on a small plate, ensuring paper towels are in between each tortilla. Microwave on medium power for 1 minute, or until warm and pliable.

Dip one tortilla into creamy salsa then fill 2/3 with chicken mixture. Roll up filled enchilada, and place seam side down in large baking dish. Repeat with remaining tortillas, arranging first in horizontal rows, then in vertical rows, until your dish is filled. Pour remaining creamy salsa on top, then sprinkle shredded cheese to cover entire surface.

Bake for 35-45 minutes until bubbling, and cheese is browned. Let sit at room temperature for 10 minutes, then top with cilantro leaves and onion slices. Serve immediately with lime wedges and sour cream on the side.