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1
Adjust the oven racks to the middle and highest positions and heat the broiler.
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2
Heat 2 teaspoons of the vegetable oil in a medium saucepan over medium heat until simmering; add the chopped onion and cook, stirring frequently, until golden.
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3
Add 2 teaspoons of the minced garlic and the cumin; cook, stirring frequently, until fragrant, about 30 seconds.
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4
Decrease the heat to low and stir in the chicken broth.
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5
Add the chicken, cover, and simmer until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, about 20 minutes.
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6
Transfer the chicken to a large bowl and place in the refrigerator to cool, about 20 minutes.
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7
Reserve 1/4 cup of the liquid; discard any remaining liquid.
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8
Meanwhile, toss the tomatillos and poblano chiles with the remaining 2 teaspoons of vegetable oil; arrange on a rimmed baking sheet lined with foil, with the poblano chiles skin side up.
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9
Broil them until they blacken and soften, 5 to 10 minutes, rotating the pan halfway through cooking.
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10
Cool for 10 minutes, then remove the skin from the poblano chiles (leave the tomatillos skins intact).
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11
Transfer the tomatillos and chiles to a food processor.
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12
Decrease the oven temperature to 350 degrees.
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13
Discard the foil from the baking sheet and set the baking sheet aside for warming the tortillas.
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14
Add 1 1/2 teaspoons of the sugar, 1 teaspoon of salt, remaining teaspoon of minced garlic, and reserved cooking liquid to the food processor; pulse until the sauce is chunky, about 8 pulses (you could use a blender, but I find that processing the sauce in a blender makes it too smooth).
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15
Season with salt and pepper to taste and adjust the tartness by stirring in the remaining sugar, 1/2 teaspoon at a time.
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16
Set the sauce aside (you should have about 3 cups).
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17
When the chicken is cool, shred it with your hands or 2 forks, then chop into bite-size pieces.
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18
In a bowl, combine the chicken with the cilantro and 1 1/2 cups of the cheese; season with salt,to taste.
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19
Add 3/4 cup of the sauce to the bottom of 13 by 9-inch baking dish.
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20
Spray both sides of the tortillas lightly with the vegetable oil spray and place them on 2 baking sheets.
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21
Bake until the tortillas are pliable, 2 to 4 minutes; remove from oven.
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22
Increase the oven temperature to 450 degrees.
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23
Spread 1/3 cup of chicken filling down the center of each tortilla.
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24
Roll each tortilla tightly and place in the baking dish, seam side down.
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25
Pour the remaining sauce over the top of the enchiladas, spreading it with the back of a spoon so it coats the top of each tortilla.
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26
Sprinkle with the remaining 1/2 cup cheese and cover the baking dish with foil.
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27
Bake the enchiladas on the middle rack until heated through and the cheese is melted, about 20 minutes.
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28
Uncover, sprinkle with the scallions, and serve, passing the radishes and sour cream separately.
