1 ¼ lbs. roosted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*

3 tbsp. olive oil

1 tbsp. butter

6 large garlic doves, finely chopped ½ tsp. each kosher salt and pepper 33/4 cups reduced-sodium or home-

made chicken broth, divided

10 corn tortillas (6½ to 8 in. wide) 2 cups coarsely shredded white ched­dar or Monterey jock, divided

2½ cups shredded cooked chicken

Sour cream

1. Peel, stem, and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 400°.

2. Heat oil and butter in a large fry­ing pan over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring, 3 minutes to blend flavors. Add 11/4 cups broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 21/2 cups broth to a gentle sim ­mer. Working with one at a time, very briefly clip tortillas into broth to barely soften;. Transfer each tortilla to a large baking sheet (youmayneed2 or3 sheets). Do not overlap or tortillas will stick.

4. Divide 1¼ cups-cheese equally among t9rtillas and top each with shred􀃯chicken, dividing even­ly. Wrap tortilla around filling and transfer, seam side down, to a9-by13-in. baking dish:

5. Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining¼ cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.