Enchiladas Verde Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1736
FAT
338%
CHOL
218%
SOD
307%

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Ingredients for 4 servings

2 garlic cloves, chopped

1 dozen flour tortillas

1 cup chicken stock (or water)

Sour cream, for garnish

1 tablespoon salt

1 teaspoon black pepper

1 or 2 jalapenos

Salsa Verde, recipe follows

3 large garlic cloves

1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack)

2 whole young chicken breasts

2 pounds green tomatillos

3/4 cup corn or canola oil

2 teaspoons salt

1/2 cup water

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