Green Chile Chicken Enchiladas

• 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
• Sour cream

1. 1. Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 400u0b0.
2. 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. 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. 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. 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.

green chiles, olive oil, butter, garlic, salt, freshly ground black pepper, chicken broth, corn tortillas, chicken, sour cream

Taken from www.epicurious.com/recipes/member/views/green-chile-chicken-enchiladas-52835811 (may not work)