Green Chili Chicken Skillet Enchiladas

Directions

1. Preheat oven to 350°,. In a large skillet over medium-high heat, heat olive oil. Add poblano chiles, onion, garlic, and 2 teaspoons salt. Cook, stirring often until vegetables are softened and beginning to brown, 8 to 10 minutes.
2. Add green chiles and stock, scraping up bits from the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until sauce has slightly reduced, 4 to 6 minutes. Transfer mixture to a blender, reserve skillet. Add cilantro to the blender and blend until smooth, 30 seconds to 1 minute.
3. Place a tortilla directly on a gas burner over high heat. Toast, turning once, until edges are slightly charred, about 30 seconds. Transfer to a cutting board and repeat with the remaining tortillas, stacking them on top of each other. Cut the tortilla stack in half.
4. Pour one-third of the sauce into the bottom of reserved skillet. Top with half of the tortillas in an even layer, followed by 2 cups chicken, 3/4 cup beans, and 3/4 cup cheese. Pour in another one-third of the sauce. Top with layers of remaining tortillas, 2 cups chicken, and 3/4 cup beans. Pour over the remaining one-third sauce and top with the remaining cheese.
5. Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes. Dollop with sour cream. Top with cilantro, avocado, and radish as desired.