Green Chile Chicken Enchiladas

INGREDIENTS

• 1 pound roasted skin-on green New Mexico chiles
• 2 tablespoons olive oil
• 1 tablespoon butter
• 5 large garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups reduced-sodium chicken broth, divided
• 10 (7- to 8-in.) corn tortillas
• 2 1/2 cups shredded cooked chicken (see Notes)
• 2 cups coarsely shredded cheddar or jack cheese, divided
• Sour cream