Green Chicken Enchiladas | Tamouse's Recipe File

Ingredients

• 2 pound tomatillos, outer husks removed
• 1 white onion, sliced into ½-inch rounds
• 1 jalapeño pepper, optional
• 6 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon plus 1 tablespoon vegetable oil, divided
• 1¼ cup low-sodium chicken broth
• ½ cup low-fat sour cream
• 16 (6-inch) corn tortillas
• 3 cup shredded cooked chicken
• 1 cup grated reduced fat cheddar cheese, divided
• 1 cup grated reduced fat Monterey Jack cheese, divided
• ½ cup finely chopped onion