Tomatillo Chicken Enchiladas

• 1 1/2 pounds tomatillos, sliced
• 1 small green chile, chopped
• 1 small bunch scallions, chopped
• 1 small bunch cilantro, plus additional for garnish
• 2 tablespoons lime juice
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large onion
• 2 garlic cloves, finely chopped
• 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
• A pinch of sugar
• 8 (7-inch) flour tortillas

1. In a blender, puree 1 pound of the tomatillos, chile, scallions, cilantro, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Season with salt and pepper to taste.
3. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
4. Stir in the chicken, the remaining tomatillos and sugar, then cook, stirring until the chicken is cooked and the tomatillos are softened, about 6 minutes.
5. Divide the filling between the tortillas.
6. Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
7. Pour the reserved salsa verde over the tortillas.
8. Bake the enchiladas until the filling is hot, about 10 minutes.
9. Serve garnished with cilantro sprigs and tomatillo slices.

green chile, scallions, cilantro, lime juice, kosher salt, freshly ground black pepper, extravirgin olive oil, onion, garlic, chicken breasts, sugar, flour tortillas

Taken from www.foodandwine.com/recipes/tomatillo-chicken-enchiladas (may not work)