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1
Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
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2
Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
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3
Decrease heat to low and stir in broth.
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4
Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
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5
Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
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6
Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
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7
If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
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8
Toss tomatillos and poblanos with remaining 2 teaspoons 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 soften, 5 to 10 minutes, rotating pan halfway through cooking.
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10
Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
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11
Transfer tomatillos and chiles to food processor.
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12
Set oven temperature to 350 degrees.
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13
Discard foil from baking sheet and set baking sheet aside for warming tortillas.
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14
Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
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15
Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
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16
Set sauce aside (you should have about 3 cups).
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17
When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
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18
Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
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19
Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
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20
Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
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21
Bake until tortillas are soft and pliable, 2 to 4 minutes.
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22
Increase oven temperature to 450 degrees.
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23
Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
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24
Roll each tortilla tightly and place in baking dish, seam-side down.
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25
Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
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26
Sprinkle with remaining cheese and cover baking dish with foil.
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27
Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
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28
Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
