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Janice’s Enchiladas Verde

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2 whole chicken breasts (1-11/2 lbs.)

4 Cups chicken broth (4 cups water with 2 tsp. chicken SOUP BASE)

1-2 tsp. adobo seasoning

8 oz. cream cheese, softened (Neufchatel light cream cheese can be used for a lighter meal)

11/2 Cups half and half, divided (milk can be used for a lighter meal)

1 onion, chopped

2 TB. chopped fresh cilantro (optional)

12 oz. green taco sauce (see recipe below if you’d like to make your own)

1 egg

1/2 tsp. salt


12 flour tortillas

1/4-1/2 Cup parmesan cheese, grated or shredded or any other cheese you desire

extra chopped cilantro, onion and tomatoes, optional

2 lbs. fresh tomatillos, husks removed and quartered

3 fresh pasilla peppers

0-3 jalapeños, depending on if you want it at all hot – 3 roasted will be medium hot

4 cloves fresh garlic

2 TB. corn oil

1 tsp. cumin

1/2 Cup fresh cilantro

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