Thyme 2 Taste: Chicken Enchiladas Verdes

I have had a special edition cook's illustrated recipe book in my kitchen for a few years. Each time I looked at the Salsa Verde Chicken Enchiladas, I felt overwhelmed. Roasting the tomatillos, poblano chilis, etc seemed like a lot of work. Then finally I just decided to make them.. why not?! I have to admit the first time I made them, they tasted a little underwhelming. I consulted with my professional taster aka my husband and we decided it needed a little more heat. So I made them again, and again and I think I have finally perfected the enchiladas. That's what it's all about... getting something to taste the exact way you want it to. So, check out my recipe - beware, they are addicting!

Ingredients;
1 tsp olive oil
1 onion, chopped medium
3 garlic cloves, minced
1 1/2 c chicken broth
1 lb boneless skinless chicken breasts
1 1/2 lbs tomatillos (16 to 20), husks and stems removed, rinsed and dried
3 poblano chilies, halved lengthwise, stemmed and seeded
2 jalapeno peppers, halved lengthwise and seeded
1 tsp granulated sugar
salt and pepper, to taste
1/2 c fresh cilantro
2 c shredded Monterey jack cheese
12 6-inch corn tortillas

Adjust the oven rack to the highest position, under the broiler.
Heat 1 tsp of olive oil in a medium saucepan over medium heat and add the onion.

Cook, stirring frequently until golden, about 8-10 minutes. Add 2 cloves of garlic, cook until fragrant.

Decrease the heat to low and add the chicken broth, chicken, few leaves of cilantro, salt and pepper. Cook about 15-20 minutes, flipping the chicken halfway through cooking.

Transfer the chicken to a pan to let cool. Reserve 1/4 of the liquid.

Remove the husks from the tomatillos, rinse and dry. Place on a pan with the cleaned, halved poblano peppers. Cut a jalapeno lengthwise and place cut side down on the pan. Sprinkle with 2-3 tablespoon of olive oil.

Broil them until blackened and softened about 5-10 minutes, rotating the pan halfway through.

Cool for 10 minutes, then remove the skin from the poblanos. Transfer the tomatillos, poblano chilis, jalapeno, 1 clove of garlic into the food processor. Also, if you like a little more kick, add half a raw jalapeno.

Pulse until the sauce is chunky. Add the reserved liquid from the chicken if you want the sauce to be a little less thick. Add the sugar, about 1/2 tsp at a time to taste, add salt and pepper.