Enchiladas Verde

I was so proud of myself after making these enchiladas....they tasted so authentic! Although they are slightly time consuming, they are super easy to make. And these are a very healthy, not rich version of enchiladas. Definitely make these the next time you're in the mood for Mexican food! I got this recipe from one of my favorite cooking shows on PBS - America's Test Kitchen.

ENCHILADAS VERDE

• 4 teaspoons vegetable oil
• 1 chopped onion
• 3 minced garlic cloves
• 1/2 teaspoon cumin
• 1 1/2 cups low-sodium chicken broth
• 1 lb. skinless, boneless chicken breasts
• 3 cans whole tomatillos
• 3 medium poblano chiles (or 4 large jalapenos if you can't find poblanos)
• 2 1/2 teaspoons sugar
• Salt and pepper
• 1/2 cup coarsely chopped cilantro
• 8 ounces of Pepper Jack or Monterrey Jack cheese
• 12 (6-inch) corn tortillas

Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. 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. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor.
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. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).

When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.

Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.

Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.