Enchiladas Verdes
"To re-create the enchiladas verdes recipes found in good Mexican restaurants, we needed a recipe for moist, tender chicken with fresh, citrusy flavors wrapped in soft corn tortillas and topped with just the right amount of cheese. Poaching the breasts kept the meat moist, while dark green… read more..."
INGREDIENTS
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4 teaspoons vegetable oil
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1 medium onion, chopped medium (about 1 cup)
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3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
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1/2 teaspoon ground cumin
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1 1/2 cups low-sodium chicken broth
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1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
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1 1/2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
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3 medium poblano chiles, halved lengthwise, stemmed, and seeded (see note)
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1 - 2 1/2 teaspoons sugar
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Table salt
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Ground black pepper
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1/2 cup coarsely chopped fresh cilantro leaves
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8 ounces pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
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12 (6-inch) corn tortillas
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2 medium scallions, sliced thin
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Thinly sliced radishes
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Sour cream
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