Chicken & Cheese Enchiladas Recipe

Roast chiles directly over a gas flame or under broiler, turning often until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let steam 10 minutes.

Heat oven to 350°F. Lightly grease a 13 x 9-inch nonmetal baking dish or a shallow 14-inch oval baking dish.

Rub skins off chiles, remove stem and seeds. Cut in 1/2-inch pieces.

Place chiles in a bowl along with the chicken. Sprinkle with salt and pepper. Stir to mix.

Heat tortillas in microwave as directed on package, or wrap stacked tortillas in foil, and heat in oven until warm and pliable, about 5 minutes.

Meanwhile process tomatillos, onion and sugar in a food processor until finely chopped. Scrape into a medium-size saucepan and cook over medium heat, stirring occasionally, 8 minutes or until tomatillos are soft. Remove from heat and whisk in chicken broth and sour cream until completely blended.

Spread 1 cup sauce over bottom of prepared baking dish. Place 1/3 cup chicken mixture down center of each tortilla. Roll into cylinders and place seam down crosswise in baking dish without crowding (if necessary, place 1 or 2 enchiladas lengthwise along one side of pan). Pour on remaining sauce; sprinkle with cheese.

Bake 25 minutes or until hot and bubbly. If desired (and baking dish is flameproof), place under broiler briefly to lightly brown the cheese. Poblano chiles add moderate zip to this dish. If they’re unavailable, you can substitute mild or medium-hot canned green chiles. Make Ahead: Can be made through Step 7 up to 1 day ahead, covered and refrigerated. Add an extra 20 to 25 minutes baking time. Note: If tomatillos (a vegetable that looks like a small green tomato with a papery husk) are unavailable, unripe, hard tomatoes can be used instead.