Enchiladas Verde Recipe - Food.com

Name: Enchiladas Verde Recipe - Food.com
Ingredients: 4 teaspoons vegetable oil; 1 cup chopped onion (1 medium onion); 1 tablespoon minced garlic (3 medium garlic cloves); 1/2 teaspoon ground cumin; 1 1/2 cups chicken broth (low-sodium); 1 lb boneless skinless chicken breast (2 to 3 breasts); 1 1/2 lbs tomatillos, husks and stems removed, rinsed (16 to 20 medium); 3 medium poblano chiles, halved lengthwise, stemmed and seeded; 1 teaspoon sugar; 2 teaspoons salt; 1 teaspoon black pepper; 1/2 cup fresh cilantro, coarsely chopped; 8 ounces monterey jack pepper cheese, grated (2 cups); 12 white corn tortillas (6-inch); 2 medium scallions, sliced thin

"From America's Test Kitchen. I cooked it for 20 minutes. I think it could have cooked for 10 minutes longer so that it was really heated through. Recipe suggests that you serve with thinly sliced radishes and sour cream...."

INGREDIENTS

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4 teaspoons vegetable oil

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1 cup chopped onion (1 medium onion)

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1 tablespoon minced garlic (3 medium garlic cloves)

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1/2 teaspoon ground cumin

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1 1/2 cups chicken broth (low-sodium)

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1 lb boneless skinless chicken breast (2 to 3 breasts)

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1 1/2 lbs tomatillos, husks and stems removed, rinsed (16 to 20 medium)

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3 medium poblano chiles, halved lengthwise, stemmed and seeded

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1 teaspoon sugar

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2 teaspoons salt

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1 teaspoon black pepper

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1/2 cup fresh cilantro, coarsely chopped

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8 ounces monterey jack pepper cheese, grated (2 cups)

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12 white corn tortillas (6-inch)

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2 medium scallions, sliced thin

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