Chicken Enchiladas

567 faves | 11 recommends
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I used twice as many tortillas and added bell peppers with the chicken. I also sprinkled extra chicken in the sauce, layered cheese, more tortillas and more cheese which created a crispy layer on top. Best. Dinner. Ever. Served with black beans, wild rice, fresh sliced pineapple, limes and Modelo.
44e69e175e05   •  2 Jun   •  Report
... Chicken soaks up a lot of the sauce.
f8f6c1daabde   •  25 Sep   •  Report
Great recipe! It seemed like an awful lot of sauce- as though the enchiladas were drowning, but the
f8f6c1daabde   •  25 Sep   •  Report
Not really a very useful comment, Sarah
6e555aefa75d   •  21 Sep   •  Report
This looks tasty
2ca7ed051d98   •  23 Sep   •  Report
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9 tomatillos, husked and rinsed

1/2 medium white onion

1 serrano chile

1 yellow chile (guero)

2 cloves garlic

1/2 cup fresh cilantro leaves, loosely packed

Salt and freshly ground black pepper

1/4 cup vegetable oil

6 (6-inch) corn tortillas

2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)

1/2 cup Mexican crema or sour cream

1 cup shredded Monterey Jack cheese

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