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Chicken Enchiladas

Ingredients

• Sauce
• 4 Anaheim chiles or 3 large jalapeño peppers
• 3 poblano peppers
• 6 plum tomatoes, halved
• 1 onion, cut into wedges
• 7 garlic cloves, unpeeled
• 1 (28-oz.) can tomato sauce
• 2 cups chicken broth
• 1 tablespoon ground chipotle chile pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt, divided
• Enchiladas
• 1 (8-oz.) block Monterey Jack cheese
• 12 (6-inch) corn tortillas
• 4 cups shredded deli-roasted chicken
• 1/2 (8-oz.) block sharp Cheddar cheese, shredded
• 2 avocados, chopped
• 1/2 cup torn cilantro leaves
• 2 tablespoons fresh lime juice

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