Cooking Steps

• In a Dutch oven or large saucepan over medium-high heat, heat 2 tablespoons of the oil. Cook the onion, stirring occasionally, for 5 to 6 minutes, until softened and just starting to brown on the edges.
• Add the poblano chiles, jalapeños, garlic, and cumin and cook, stirring, for another 5 minutes, until the chiles start to soften.
• Add the tomatillos, salt, and 2 cups of water. Cover and simmer for 10 minutes, until the tomatillos have started to lose their shape.
• Add the chicken, reduce the heat to medium-low, and simmer for 30 to 40 minutes, until the chicken easily shreds with a fork. Remove the pot from the heat and transfer the chicken to a cutting board. Shred or cut the chicken into small pieces and set aside.
• Meanwhile, scrape the beans from the can into a small saucepan and heat over medium-low heat, stirring often, until heated through.
• Add 2 cups of the cilantro to the pot with the tomatillo sauce. Using an immersion blender, blend the sauce until very smooth.
• Assemble a workstation with the enchilada sauce, shredded chicken, shredded cheese, refried beans, and a baking dish large enough to hold the 12 enchiladas. Pour two-thirds of the sauce into the bottom of the baking dish.
• Heat the oven to 350°F. In a small skillet over medium-high heat, heat the remaining 2 tablespoons of the oil. Once hot, cook a tortilla for 10 seconds on each side, until charred in spots and warmed through. Transfer the fried tortilla to a clean cutting board.
• Schmear a heaping tablespoon of beans on each tortilla, top with some chicken and a small sprinkling of cheese, then roll up and place seam side down in the baking dish. Continue frying and assembling the tortillas, 3 at a time, until you’ve completed all 12.
• Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
• Bake the enchiladas for 25 minutes, until the cheese is melted and the enchiladas are hot all the way through. Serve with the sour cream and chopped cilantro.