1
To make the marinade, blend the canola oil, achiote paste, garlic, rice vinegar, orange juice, cumin, oregano and salt in a blender.
2
Cover the chicken in the marinade in a bowl or zip-top bag and marinate in the fridge for 4-12 hours.
3
Preheat the oven to 400°F.
4
On one baking sheet, toss the tomatillos with 1 tablespoon canola oil, salt and pepper and roast for 12-15 minutes, until golden.
5
On a second baking sheet, rub the poblanos with 2 teaspoons canola oil and the oregano. On the other side of the baking sheet, toss the onion with 1 tablespoon canola oil and a pinch of salt and pepper. Roast for 12-15 minutes, until soft. Slice the poblanos.
6
Reduce the oven to 350°F. Arrange the chicken on a baking sheet, discarding the marinade. Roast for 15 minutes, until cooked through. Rest the chicken for 5 minutes before shredding.
7
Meanwhile, make the quinoa by heating the oil in a small saucepan over medium heat. Add the tomato paste and achiote paste and cook until fragrant, 1-2 minutes. Add the quinoa and toast, stirring, fro 3 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork, then stir in the black beans.
8
Place the roasted tomatillos in a blender, along with cilantro and purée until smooth. Adjust the seasoning with salt and pepper.
9
In a large bowl, toss the shredded chicken with the roasted poblanos and onions, half of the tomatillo salsa and half of the cheese.
10
Lay the tortillas on a work surface and divide the chicken filling between them. Roll to close and place the filled enchiladas seam side down in a large baking dish. Pour any remaining tomatillo salsa on top, sprinkle with the remaining cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
11
In a large bowl, whisk together the cumin, vinegar, salt and pepper. Fold in the cabbage, jalapeños, and red onion.
12
Serve the enchiladas hot, over a bed of quinoa and black beans. Top with pickled cabbage slaw.