Green Chile Chicken Enchiladas (Ep 1404)

wskg.org

Lisa V

subheading: SAUCE:

1 (28-ounce) can whole tomatillos, drained

3 poblano chiles, stemmed, halved, and seeded

1 onion, cut into 8 wedges through root end

1 jalapeño chile, stemmed, halved, and seeded

5 garlic cloves, peeled

1 tablespoon vegetable oil

¼ cup water

¼ cup coarsely chopped fresh cilantro leaves and stems

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon sugar

1 teaspoon table salt

1 teaspoon pepper

subheading: ENCHILADAS:

1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

12 ounces sharp cheddar cheese, shredded (3 cups), divided

12 (6-inch) corn tortillas

1 tablespoon chopped fresh cilantro

Sour cream

Lime wedges

Avocado

Directions at wskg.org

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