Chicken and Cheese Enchiladas Verde
Ingredients
- 1½ lb. poblano chiles
- 3 tbsp. olive oil
- 2 lb. tomatillos
- 4 large cloves garlic
- 2 large white onions
- 24 corn tortillas
- 2 c. chicken broth
- ½ c. chopped fresh cilantro
- 1½ tsp. salt
- 1 c. crème frâiche or sour cream
- 6 c. shredded roast chicken (from 2 roast chickens)
- 1 lb. shredded Monterey Jack cheese
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