Enchiladas Verde

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat broiler with rack 6" from the top. Heat 2 tsp oil in med saucepan over med heat. Add onion and cook until lightly browned 5-7 min. Stir in cumin and ⅔ of garlic and cook until fragrant, 30 sec. Decrease heat and stir in broth. Add chicken, cover, and simmer until 160, 15-20 min. Flip chicken halfway through. Transfer chicken to lg bowl and chill 20 min in fridge. Save ¼ cup broth.

Step 2

Toss pablanos and tomatillos with 2 tsp oil. Arrange tomatillos cut side down and pablanos skin side up on a baking sheet. Broil until veg blackens and softens 5-10 min, rotating halfway through.

Step 3

Let vegetables cool slightly. Peel skins from pablanos. Decrease oven temp to 350.

Step 4

Transfer vegetables and juices to food processor. Add 1 tsp sugar, 1 tsp salt, remaining garlic, and reserved broth. Pulse until slightly chunky. Season to taste. Adjust tartness by adding sugar ½ tsp at a time. Set aside.

Step 5

Shred cooled chicken. Combine with cilantro and 1½ cups pepperjack. Season to taste.

Step 6

Spread ¾ cup sauce on bottom of a 13x9 baking dish. Place tortillas in a single layer on baking sheet. Lightly spread both sides of tortillas with vegetable oil. Bake until soft and pliable, 2-4 min. Increase oven temp to 450. Fill each tortilla with ⅓ cup chicken and place in dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with remaining pepperjack and cover tightly with foil.

Step 7

Bake on lower rack until heated through and cheese is melted, 15-20 min. Uncover, sprinkle with scallions and serve immediately. Pass radishes and sour cream separately.