Chicken Enchiladas Verdes
| Yield: | 8 Servings |
| Categories: | Chicken, Main Dishes, Mexican, Casseroles |
| 1 | lb | Fresh poblano peppers (4 medium) |
| 1 | lb | Skinned, boneless cooked chicken, at room temperature or warm |
| 1/2 | c | Lightly packed cilantro leaves |
| Salt, to taste | ||
| 1 1/2 | lb | Fresh tomatillos, husks removed and rinsed (OR drained and rinsed canned tomatillos) |
| 2 | c | Chicken stock, divided |
| 1 1/2 | c | Vegetable oil, divided |
| 12 | Corn tortillas (6-inch diameter) | |
| 2 | oz | Chihuahua or Muenster cheese, chilled |
| 1 | md | Tomato, peeled and seeded |
| 1/2 | c | Sour cream (about) |
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