Directions: 

Adjust oven rack 6 inches from broiler element and heat broiler. Place poblanos on aluminum foil-lined rimmed baking sheet and broil, turning as needed, until skins are charred, 15-20 minutes. Transfer poblanos to large bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds, then chop poblanos into 1/2-inch pieces. Reduce oven temperature to 400 degrees and adjust oven rack to middle position.

Process tomatillos, half of onion, 1/2 cup cilantro, broth, cream, 1 tablespoon oil, 3 whole garlic cloves, lime juice, sugar, and 1 teaspoon salt in food processor until sauce is smooth, about 2 minutes, scraping down sides of bowl as needed. Season with salt and pepper to taste.

Mash half of beans in large bowl with potato masher or fork until mostly smooth, Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add remaining onion and cook until softened and lightly browned, 5-7 minutes. Stir in remaining 2 cloves minced garlic, chili powder, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in chopped poblanos, mashed beans, and remaining whole beans and cook until warmed through, about 2 minutes.

Transfer bean mixture to large bowl and stir in 1 cup Monterey Jack, 1/2 cup pureed tomatillo sauce, and remaining 1/2 cup cilantro. Season with salt and pepper to taste. Spread 1/2 cup pureed tomatillo sauce over bottom of 13x9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minutes.

Working with 1 warm tortilla at a time, spread 1/2 cup bean-cheese filling across center of tortilla. Roll tortilla tightly around filling and place, seam side down, in baking dish; arrange enchiladas in 2 columns across width of dish.

Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup Monterey Jack down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through, about 25 minutes. Let cool for 5 minutes before serving.