Created by Galley_Wench on December 10, 2011
Step 1: Adjust oven racks to middle and highest positions and oven at broiler.
Step 2: Green Sauce: Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and the cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth.
Step 3: Toss tomatillos and poblanos with remaining 2 teaspoons oil (see note in description); arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
Step 4: Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Place poblanos in covered dish for 10 minutes to allow skin to soften; remove skin. Leave tomatillo skins intact (cool 10 minutes).
Step 5: Transfer tomatillos and chiles to food processor. To food processor add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and 1/4 cup broth to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
Step 6: Adjust oven temperature to 350 degrees.
Step 7: Assemble Enchiladas: Combine 1 1/2 cups grated cheese, cottage cheese, onion, cilantro and sour cream; stir in black beans, season with salt.
Step 8: Lightly spray a 9 x 13 inch baking dish with non stick spray. Smear bottom of of baking dish with 3/4 cup tomatillo sauce.
Step 9: Wrap tortillas in dampened paper towel and warm in microwave for 30 - 45 seconds. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in prepared baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
Step 10: Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, top with cilantro cream and serve immediately. Pass garnishes separately.