- 1 1/4 pounds roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 3/4 cups reduced-sodium or homemade chicken broth, divided
- 10 corn tortillas (6 1/2 to 8 in. wide)
- 2 cups coarsely shredded white cheddar or Monterey jack, divided
- 2 1/2 cups shredded cooked chicken
- 1 cup Sour cream
1. Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they’re sturdier). Preheat oven to 400°.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 1/4 cups broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.