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1
Char Anaheim chilies over gas flame or in broiler until blackened on all sides.
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2
Enclose in plastic bag 10 minutes.
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3
Peel, seed and coarsely chop chilies.
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4
Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan.
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5
Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes.
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6
Transfer to blender.
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7
Cool to room temperature.
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8
Add Anaheim chilies, cilantro and lime juice.
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9
Blend until smooth.
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10
Transfer to bowl.
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11
Whisk in sour cream.
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12
Season with salt and pepper.
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13
(Can be made 1 day ahead.
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14
Cover; chill.)
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15
Preheat oven to 350F.
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16
Lightly oil 15x10x2-inch baking dish.
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17
Place 6 tortillas between 2 damp paper towels.
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18
Cook in microwave on high until warm, about 1 minute.
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19
Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl.
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20
Place tortillas on work surface.
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21
Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each.
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22
Roll up tortillas.
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23
Arrange enchiladas, seam side down, in dish.
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24
Repeat with remaining 6 tortillas.
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25
(Can be made 8 hours ahead.
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26
Cover enchiladas, remaining sauce and cheese separately.
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27
Chill.)
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28
Top enchiladas with remaining sauce, then cheese.
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29
Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated).
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30
Sprinkle tomatoes over and serve.
