Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Yield: Serves 4 to 6
Cuisine: 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

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Appears in Cook's Country April/May 2020, Cook's Country TV

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SERVES4 to 6

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

For our version of enchiladas, we wanted a recipe that contained fewer steps but didn't shortcut flavor. We started with shredded rotisserie chicken, which we found to be just as acceptable as chicken that was poached or roasted. Since prem...

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