Chicken Enchiladas with Tomatillo Sauce | America's Test Kitchen

Ingredients

• 2 teaspoons vegetable oil or corn oil
• 1 medium onion , chopped fine (about 1 cup)
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 3/4 pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
• 3 large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
• 1 teaspoon granulated sugar
• 1/2 teaspoon table salt
• 1 medium onion , chopped (about 1 cup)
• 1 tablespoon ground cumin
• 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
• 1/2 cup chopped fresh cilantro leaves
• 8 ounces sharp cheddar cheese , grated (2 cups)
• 10 corn tortillas (six-inch)
• Vegetable cooking spray
• 3 ounces grated sharp cheddar cheese (3/4 cup)
• 3/4 cup sour cream
• 1 avocado , diced medium
• 5 leaves romaine lettuce , washed, dried, and shredded
• 2 limes , quartered