Enchiladas Verdes

Name: Enchiladas Verdes
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 4 teaspoons, vegetable oil; 1 medium, onion, chopped medium (about 1 cup); 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1/2 teaspoon, ground cumin; 1 1/2 cups, low-sodium chicken broth; 1 pound, boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat; 1 1/2 pounds, tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note); 3 medium, poblano chiles, halved lengthwise, stemmed, and seeded (see note); 1 - 2 1/2 teaspoons, sugar; , Table salt; , Ground black pepper; 1/2 cup, coarsely chopped fresh cilantro leaves; 8 ounces, pepper Jack cheese or Monterey Jack cheese, grated (2 cups); 12 , (6-inch) corn tortillas; 2 medium, scallions, sliced thin; Thinly sliced, radishes; , Sour cream

Main Courses
Latin America & Caribbean
Mexican
Poultry
Chicken

Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

A quick-cooking sauce made from fruity tomatillos and poblano chiles gives these enchiladas verdes an edge.

SERVES 4-6

TIME 2 hours, plus 20 minutes cooling

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