Ingredients:

• 1 1/2 lbs. poblano chiles
• 3 Tbsp. olive oil
• 2 lbs. cleaned tomatillos
• 4 unpeeled cloves garlic
• 3 cups white onion, chopped
• 20 corn tortillas
• 2 cups chicken broth
• 1/2 cup chopped fresh cilantro
• 1 1/2 tsp. salt
• 1 cup sour cream
• 6 cups shredded roast chicken
• 4 cups shredded Mexican cheese

Instructions:

Brush chiles with 1 tbsp. olive oil and place on baking sheet. Place in broiler for 8 to 10 minutes. Cook so that the chiles are evenly blackened on all sides. Place blackened chiles in a food storage bag. Skin seed and de-core the cooled chilies. Broil the whole garlic cloves and tomatillos for 15 minutes, turning frequently. Remove the charred cloves and tomatillos and peel the garlic. Heat 2 tbsp. of olive oil and onions in a large Dutch oven over medium-high heat for 8 mins. Mix in chiles, tomatillos, garlic, 2 torn up corn tortillas and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. Place mixture into a food processor with cilantro and salt. Pulse until sauce is still slightly chunky. Transfer into a bowl and whisk in sour cream. In a large bowl mix one cup of the sauce with the shredded chicken. Pour ¾ of a cup of the remaining sauce in to the bottom of two 13x9 baking dishes. Heat 19 corn tortillas in the microwave and cook for one minute. Fill the 19 tortillas the chicken mix and cheese and place into the baking dishes. Top with the remaining sauce and place baking dishes in the oven at 350 degrees for 20 minutes. You now have amazing Chicken Chile Verde Enchiladas.

Serves: 10