Green Chile & Chicken Enchiladas

Preheat broiler with oven rack 7 inches from heat. Line a large rimmed baking sheet with foil. Arrange poblanos, tomatillos, jalapeños, onion and garlic in an even layer, skin-sides up, on the prepared baking sheet. Coat the vegetables generously with cooking spray. Broil until charred and tender, about 8 minutes. Remove from oven and let stand for 10 minutes. Peel blistered skin from the peppers and onion. Reduce oven temperature to 375°F and move rack to center of oven.

Transfer the roasted vegetables to a food processor; process until smooth, about 5 minutes. Add sour cream, water, lime juice, salt and 1/4 cup cilantro. Blend until smooth, about 10 seconds.

Pour 3/4 cup of the sauce into the bottom of an 11-by-7-inch baking dish. Combine chicken, beans, 1 cup cheese and 1/4 cup sauce in a medium bowl. Divide the mixture among tortillas (about 1/3 cup per tortilla) and roll up. Place the tortillas, seam-sides down, in the prepared baking dish. Pour the remaining 1 cup sauce over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until melted and bubbly, 15 to 20 minutes. Sprinkle with the remaining 1/4 cup cilantro.