Chicken Enchiladas with Green Sauce

INGREDIENTS

boneless (, skinless chicken breast halves)

1 14.5 ounce can

chicken broth

corn tortillas ((I prefer Guerrero Brand))

recipe Green Enchilada Sauce (, recipe follows)

3 cups

shredded Monterrey Jack cheese ((about 12 oz.))

Sour cream (, for serving)

1 cup

chicken broth

medium tomatillos ((husked and rinsed))

1 7 ounce can

diced green chilis, undrained

3 tbsp

yellow onion

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