Bring 8 cups water to a boil over medium heat.  Add tomatillos, serrano pepper, garlic, onion and Roma tomatoes.  Boil for 12 minutes.  Immediately drain and let cool.

Place tomatillos, serrano pepper, 2 garlic cloves, ¼ onion, cilantro, salt and pepper in a blender container.  Blend until smooth.  Transfer to a medium bowl and rinse out blender container.

Place Roma tomatoes, 2 garlic cloves, ¼ onion, chipotle chile in adobo, adobo sauce, salt and pepper in the blender container.  Blend until smooth.  Transfer to a separate medium bowl.  Set aside.

Preheat oven to 350° F.

Heat 1 tablespoon olive oil in a large skillet.  Add chicken thigh and cook for approximately 8 -10 minutes on each side or until chicken is cooked thoroughly.

Remove from heat, let cool and shred or chop to bite-size pieces.

Heat 1 tablespoon olive oil in a separate frying pan over low-medium heat.  Fry each tortilla, about 30 seconds on each side. Fill with 2 tablespoons chicken and arrange overlapping on a large baking dish.  Repeat with remaining tortillas and chicken.  Adding the remaining tablespoon of olive oil if necessary.

Pour about ¾ cup green sauce, covering one side of the stuffed folded tortillas.  Repeat with red sauce covering the other side.  Bake for 10 minutes or until warm.

Spread sour cream down the middle between the two sauces.  Sprinkle with queso fresco, garnish with onion slices and chopped cilantro.  Serve warm.