2 pounds tomatillos
4 poblano chilies, halved lengthwise
1 yellow onion, quartered
6 cloves garlic
1 cup fresh cilantro leaves
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons olive oil
4 chicken breasts
16 corn tortillas
1 1/2 cups Mexican blend cheese
1/2 cup 2% plain Greek yogurt
Place vegetables, and accumulated juices, into food processor along with cilantro, cumin, 1/2 t. salt and pepper. Process until smooth.
Sprinkle chicken with 1/2 t. salt and pepper. Heat oil in dutch oven. Cook chicken until browned. Transfer chicken to a plate to cool OR shred precooked chicken.
Spread 1/4 cup tomatillo mixture into the bottom of 2 greased 7x11 inch baking dishes.
Spoon 1/4 shredded chicken on each tortilla. Fold into thirds and arrange in dishes.
Spread 3/4 cup reserved tomatillo mixture over enchiladas. Sprinkle each with 3/4 cup cheese.
Cover pans with foil and bake 15 minutes at 350. Remove foil and broil 1-2 minutes.