INGREDIENTS
3
boneless (, skinless chicken breast halves)
1 14.5 ounce can
chicken broth
12
corn tortillas ((I prefer Guerrero Brand))
1
recipe Green Enchilada Sauce (, recipe follows)
3 cups
shredded Monterrey Jack cheese ((about 12 oz.))
Sour cream (, for serving)
1 cup
chicken broth
5
medium tomatillos ((husked and rinsed))
1 7 ounce can
diced green chilis, undrained
3 tbsp
yellow onion
1
green onion
1 clove
garlic
3 tbsp
cilantro
1/2
Poblano pepper
1/2
lime juiced
2 tsp
sugar
1/2 tsp
cumin
Salt and pepper