3 poblano chilies (about 12 ounces), stemmed, seeded and chopped
1 pound tomatillos, husked, cored and chopped
1 white onion, chopped
6 garlic cloves, peeled
1 tablespoon ground cumin
1/2 cup chicken broth
1 cup packed cilantro leaves and stems
1 1/2 cooked chicken, shredded
6 ounces shredded mozzarella (1 1/2 cups)
2 tablespoons hot sauce
8 tortillas (6 inches)
Lime wedges, sour cream and hot sauce, to serve
Heat oven to 475. In a large pot over medium high heat, add olive oil, poblanos, tomatillos, onion and garlic. Cook, stirring occasionally until vegetables are beginning to soften, about 8 minutes. Add in the cumin and stir. Add the broth and cook for 5 more minutes. Remove from heat and let cook.
Transfer mixture to food processor and process until smooth, about 1 minute. Spread 1 cup of the sauce in the bottom of a 13x9 baking dish.
In a medium bowl, toss chicken, salt and pepper, hot sauce and most of the cheese together (save some for sprinkling on top).
Divide the chicken mixture evenly among the tortillas (don’t overstuff them). Roll the tortillas and place seam side down in a tight row in the baking dish. Spoon 1/2 cup of the sauce evenly over the enchiladas. Sprinkle remaining cheese over top. Cover with foil and bake for about 15 minutes. Uncover and spread remaining 1/2 cup of sauce over the enchiladas and bake for 5-10 more minutes.