Roasted Chili Verde Chicken Enchiladas Recipe - (4.3/5)

Ingredients

• Cooking spray
• 2 pounds tomatillos, husks removed
• 4 poblano chiles, halved lengthwise, ribs and seeds removed
• 1 large yellow onion, quartered
• 6 garlic cloves
• 1 cup firmly packed fresh cilantro leaves and stems
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 8 bone-in, skinless chicken thighs (about 4 lb.)
• 16 (6-in.) corn tortillas
• 6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1/2 cup chopped fresh cilantro