Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 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; 1/4 cup, water; 1/4 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; 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 wedge; , Avocado

Main Courses
Latin America & Caribbean
Mexican
Eggs & Dairy
Poultry
Cheese
Chicken
Make Ahead

By Cecelia Jenkins ･ Appears in Cook's Country April/May 2020, Cook's Country TV

Our mission: maximum satisfaction, minimum stress.

SERVES 4 to 6

TIME 2¼ hours

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