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Stacked Chicken Enchiladas With Salsa Verde And Cheese

18 faves
Nutrition per serving    (USDA % daily values)
CAL
433
FAT
95%
CHOL
29%
SOD
173%

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Ingredients for 6 servings

2 poblano chiles* (8 ounces total)

6 tablespoons vegetable oil, divided

12 (5- to 6-inch-diameter) corn tortillas

4 cups salsa verde , divided

2 cups shredded roasted chicken, divided

3/4 cup sour cream, stirred to loosen, divided

6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)

3 tablespoons chopped fresh cilantro

Pickled red onions

*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

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