Chicken Enchiladas Verdes



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Chicken Enchiladas Verdes

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:


Ingredients:

1 lb Fresh poblano peppers (4
-medium)
1 lb Skinned, boneless cooked
-chicken, at room
-temperature or warm
1/2 c Lightly packed cilantro
-leaves
Salt, to taste
1 1/2 lb Fresh tomatillos, husks
-removed and rinsed (OR
-drained and rinsed canned
-tomatillos)
2 c Chicken stock, divided
1 1/2 c Vegetable oil, divided
12 Corn tortillas (6-inch
-diameter)
2 oz Chihuahua or Muenster
-cheese, chilled
1 md Tomato, peeled and seeded
1/2 c Sour cream (about)

Serves:

8 Servings 		 
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