Enchiladas Verdes

Name: Enchiladas Verdes
Yield: Serves 4-6
Cuisine: 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

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

Main Courses

Mexican

Chicken

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

SERVES4-6

TIME2 hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

For our version of enchiladas verdes, we wanted 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 pob...

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