<http://schema.org/recipeInstructions>
" Roast chiles directly over a gas flame or under broiler, turning  often until charred all over. Transfer to a bowl, cover tightly with  plastic wrap and let steam 10 minutes. Heat oven to 350\u00B0F. Lightly grease a 13 x 9-inch nonmetal baking dish or a shallow 14-inch oval baking dish. Rub skins off chiles, remove stem and seeds. Cut in 1/2-inch pieces. Place chiles in a bowl along with the chicken. Sprinkle with salt and  pepper. Stir to mix. Heat tortillas in microwave as directed on  package, or wrap stacked tortillas in foil, and heat in oven until warm  and pliable, about 5 minutes. Meanwhile process tomatillos,  onion and sugar in a food processor until finely chopped. Scrape into a  medium-size saucepan and cook over medium heat, stirring occasionally, 8  minutes or until tomatillos are soft. Remove from heat and whisk in  chicken broth and sour cream until completely blended. Spread 1  cup sauce over bottom of prepared baking dish. Place 1/3 cup chicken  mixture down center of each tortilla. Roll into cylinders and place seam  down crosswise in baking dish without crowding (if necessary, place 1  or 2 enchiladas lengthwise along one side of pan). Pour on remaining  sauce; sprinkle with cheese. Bake 25 minutes or until hot and  bubbly. If desired (and baking dish is flameproof), place under broiler  briefly to lightly brown the cheese. Poblano chiles add moderate zip to  this dish. If they&amp;#039;re unavailable, you can substitute mild or medium-hot  canned green chiles. Can be made through Step 7 up to 1 day ahead, covered and refrigerated. Add an extra 20 to 25 minutes baking time."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a27836/chicken-cheese-enchiladas-recipe-120556/>