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1
Adjust oven racks to middle and highest positions and heat broiler.
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2
Heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently until golden, 6-8 minutes.
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3
Add 2 tsp garlic and cumin; cook stirring frequently until fragrant, about 30 seconds.
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4
Decrease heat to low and stir in broth.
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5
Add chicken breast, cover, and simmer until instant-read thermometer registers 160 degrees, 15 - 20 minutes, flipping chicken halfway through cooking.
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6
Transfer chicken to large bowl; place in refrigerator to cool.
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7
Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
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8
Meanwhile, toss tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
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9
Broil until vegetables blacken and start to softened, 5-10 minutes, rotating pan halfway through cooking.
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10
Cool 10 minutes then remove skin from poblanos (leave tomatillo skin intact).
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11
Transfer tomatillos and chiles to a food processor.
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12
Turn off broiler and set oven temperature to 450 degrees.
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13
Add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about 8 1-second pulses.
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14
Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time.
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15
Set aside sauce (you should have 3 cups).
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16
When chicken is cool, pull into shreds using hands or 2 forks.
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17
Combine chicken with cilantro and 1 1/2 cups cheese, season with salt.
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18
Spread 3/4 cup sauce on the bottom of a 13x9 baking dish.
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19
Place tortillas on microwave plate and microwave for 15-25 seconds, until soft.
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20
Place warm tortillas on counter top and spread 1/3 cup filling down the center of each tortillas.
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21
Roll each tortillas tightly and place in baking dish, seam side down.
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22
Pour remaining tomatillo sauce over top of enchiladas.
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23
Use the back of a spoon to spread sauce so that it coats the top of each tortilla.
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24
Sprinkle with remaining 1/2 cup cheese.
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25
Cover baking dish with foil.
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26
Bake enchiladas on middle rack until heated through and cheese is melted, 15-20 minutes.
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27
Uncover and sprinkle with scallions and serve immediately.
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28
Garnish with avocado, sour cream, cilantro, and scallions.
