2 t – vegetable oil
1 – onion chopped (about 1 cup)
1/2 t – ground cumin
2 cloves – garlic minced
1.5 cups – low sodium chicken broth
1 lb – chicken breast – fat trimmed
3 – poblano chilis peppers
1.5 lbs – tomatillos (15-16 peppers)
2 t – vegetable oil
1 t – sugar
1 t – salt
1 clove – raw garlic
1.5 c – pepper jack cheese – shredded
1/2 c – cilantro – chopped
1 t – salt
To the oil, add chopped onion and cook 6-8 mins until dark golden brown. Add cumin and garlic until it’s aromatic (30 seconds). Add chicken broth, scrape bits on bottom of pot. Add chicken and halfway through cooking, flip chicken over. It’s done when chicken is 160 degrees (15-20 mins total chicken cooking time). Remove chicken and allow to cool in refrigerator. Reserve broth.
Cut poblanos in half. Remove husks from tomatillos and rinse. Cut tomatillos in half if they’re large. Place poblanos and tomatillos in a bowl and add two teaspoons of vegetable oil and arrange them on a baking sheet lined with foil – skin side up. Broil 5-8 mins on highest rack in oven. Remove and cool.
Remove skins off poblanos, but NOT the tomatillos. Add peppers to food processor, add 1/4 cup of broth reserved from earlier part, sugar, salt and garlic. Pulse about 8 times. Taste and add sugar as needed (if too tart).
Remove chicken from refrigerator. Shred, then chop. Stir chicken w/ shredded pepper jack cheese, cilantro and salt.
Spray tortillas on both sides w/ cooking spray, add to 350 degree oven for 2-4 mins.
Turn oven up to 450.
Put 3/4 of pepper sauce to bottom of dish, add 1/3 cup of filling into center of tortilla , roll up and add them to the pan seem side down. After all tortillas are assembled, add the rest of the tortilla sauce, add 1/2 cup of pepper jack cheese on top Bake for 15-20 mins. Top w/ sour cream, radishes and green onions.
