Chicken Enchiladas With Salsa Verde

By Sunset
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Ingredients

2 pounds tomatillos, husks removed

1 pound poblano chilies

1/2 cup salted roasted or raw shelled pumpkin seeds

4 cloves garlic

1/3 cup lightly packed chopped fresh cilantro

2 cups chicken broth

2 to 4 fresh serrano chilies (1/2 to 1 oz. total), stemmed, seeded, deveined, and chopped

1 red onion (3/4 lb.)

15 corn tortillas (6 to 7 in.), cut in half

3 cups shredded skinned cooked chicken

3 cups (1 1/2 lb.) shredded jack cheese

Cilantro sprigs

Salt

Sour cream

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