Enchiladas Verdes

Ingredients

• 4 teaspoons vegetable oil
• 1 medium onion, chopped medium (about 1 cup)
• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• 1/2 teaspoon ground cumin
• 1 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts(2 to 3 breasts), trimmed of excess fat
• 1 1/2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
• 3 medium poblano chiles , halved lengthwise, stemmed, and seeded (see note)
• 1 - 2 1/2 teaspoons sugar
• Table salt
• Ground black pepper
• 1/2 cup coarsely chopped fresh cilantro leaves
• 8 ouncesPepper Jack cheese or Monterey Jack cheese, grated (2 cups)
• 12 (6-inch) corn tortillas
• Garnish
• 2 medium scallions , sliced thin
• Thinly sliced radishes
• Sour cream
• Adjust oven racks to middle and highest positions and heat broiler. Heat 2t oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 mins. Add 2t garlic and cumin; cook, stirring frequently, until fragrant, about 30 sec. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160F, 15 to 20 min, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool. Remove 1/4 cup liquid from saucepan and set aside.