Enchiladas Verdes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 4 teaspoons vegetable oil
• 1 medium onion, chopped (about 1 cup)
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1/2 teaspoon ground cumin
• 1 1/2 cups low sodium chicken broth
• 1 lb boneless skinless chicken breast (2 to 3 breasts)
• 1 1/2 lbs tomatillos, husks and stems removed, rinsed well and dried (16 to 20 medium)
• 3 medium poblano chiles, halved lengthwise, stemmed, and seeded (i used a 28 oz. can)
• 1 -2 1/2 teaspoon sugar
• table salt
• ground black pepper
• 1/2 cup coarsely chopped fresh cilantro leaves
• 8 ounces monterey jack pepper cheese (2 cups, i used 12 oz. or about 3 cups) or 8 ounces monterey jack cheese, grated (2 cups, i used 12 oz. or about 3 cups)
• 12 (6 inch) corn tortillas (i used 8 8-inch flour tortillas)
• 2 medium scallions, sliced thin
• thinly sliced radish
• sour cream

Recipe

• 1 heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
• 2 add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
• 3 decrease heat to low and stir in broth.
• 4 add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
• 5 transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
• 6 remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
• 7 if using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
• 8 toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
• 9 broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
• 10 cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
• 11 transfer tomatillos and chiles to food processor.
• 12 set oven temperature to 350 degrees.
• 13 discard foil from baking sheet and set baking sheet aside for warming tortillas.
• 14 add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
• 15 taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
• 16 set sauce aside (you should have about 3 cups).
• 17 when chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
• 18 combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
• 19 smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
• 20 place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
• 21 bake until tortillas are soft and pliable, 2 to 4 minutes.
• 22 increase oven temperature to 450 degrees.
• 23 place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
• 24 roll each tortilla tightly and place in baking dish, seam-side down.
• 25 pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
• 26 sprinkle with remaining cheese and cover baking dish with foil.
• 27 bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
• 28 uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.