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