Chicken Enchiladas with Green Sauce

Ingredients

• 3 boneless, skinless chicken breast halves
• 1 can chicken broth
• 12 corn tortillas
• 1 recipe Green Enchilada Sauce, recipe follows
• 3 cups shredded Monterrey Jack cheese
• Sour cream, for serving
• 1 cup chicken broth
• 5 medium tomatillos, husked and rinsed
• 1 can diced green chilis, undrained
• 3 Tbsp yellow onion
• 1 green onion
• 1 clove garlic
• 3 Tbsp cilantro
• 1/2 Poblano pepper
• 1/2 lime juiced
• 2 tsp sugar
• 1/2 tsp cumin
• Salt and pepper to taste

Directions

1. Start with the chicken: put the chicken in a slow cooker and pour the chicken broth over the top. Cover and cook on low for 5 hours, or until the chicken is fully cooked. Shred the chicken, then set it aside.
2. For the enchilada sauce, add all of the sauce ingredients to a blender and blend for a minute or two, until the mixture is thoroughly smooth. Transfer the sauce to a medium non-reactive saucepan and bring it just to a boil over medium high heat. Lower the heat and let it simmer for 20 minutes, until it has thickened.
3. To warm the tortillas, heat a non-stick griddle over medium heat. Place the corn tortillas on the hot griddle for about 20 seconds on each side, just until they bend easily. As soon as each tortilla is warmed, stack it on a plate and cover the stack with a pan lid so the steam helps keep them soft and rollable.
4. Preheat the oven to 350 degrees F.
5. To assemble the enchiladas, spoon about 1/4 cup shredded chicken into the center of a tortilla. Add 1 tablespoon enchilada sauce, then sprinkle on 2 tablespoons shredded Monterrey Jack cheese. Roll the tortilla up and set it seam-side down in a 13" x 9" baking dish.
6. Continue filling and rolling the rest of the tortillas, lining them up snugly in the dish. Spoon 2 tablespoons enchilada sauce over the top of each rolled enchilada, then scatter the remaining cheese over everything.
7. Bake in the preheated oven for 14 -16 minutes, until the cheese is bubbling and the enchiladas are hot all the way through. Serve with sour cream.