Enchiladas in poblano chile sauce — cookaz

Ingredients

• For the poblano chile sauce
• 12 tomatillos, husks removed
• 1/2 large onion, peeled and chopped
• 4 garlic cloves
• 3/4 cup toasted pumpkin seeds
• 3 poblano chiles, charred, seeded, and peeled
• 1 corn tortilla, lightly toasted and cut into small pieces
• 2 cup chicken stock
• 1 small bunch cilantro (coriander), stems removed
• 2 tsp brown sugar
• 1 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• For the enchiladas
• Vegetable oil (for frying)
• 8 corn tortillas
• 12 oz cooked chicken
• 1 medium white onion, chopped
• 6 oz mild cheddar or Monterey Jack cheese (grated)