Stacked Chicken Enchiladas With Salsa Verde And Cheese

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Ingredients

2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated emmenthal, muenster, or mexican chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
pickled red onions