Enchiladas Verdes | America's Test Kitchen

Ingredients

• 4 teaspoons vegetable oil
• 1 medium onion, chopped medium (about 1 cup)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 1/2 teaspoon ground cumin
• 1 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
• 1 1/2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
• 3 medium poblano chiles, halved lengthwise, stemmed, and seeded (see note)
• 1 - 2 1/2 teaspoons sugar
• Table salt
• Ground black pepper
• 1/2 cup coarsely chopped fresh cilantro leaves
• 8 ounces pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
• 12 (6-inch) corn tortillas
• 2 medium scallions, sliced thin
• Thinly sliced radishes
• Sour cream