Chicken Enchiladas

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

1 Tbsp olive oil

1 medium yellow onion, roughly chopped

3 medium cloves garlic, peeled and smashed with the side of a chef's knife

¾ lb tomatillos, husks and stems removed, cut into 1-inch chunks

3 jalapeño chiles, seeded and roughly chopped

1 tsp sugar

¾ tsp salt

¼ tsp ground cumin

1 lb chicken tenderloins

2 tsp ground cumin

1-½ tsp smoked paprika

1 tsp salt

2 Tbsp olive oil

1 medium yellow onion, chopped

½ cup chopped fresh cilantro leaves

8 oz (2 cups) shredded sharp cheddar cheese

11 (6-inch) corn tortillas

2-½ Tbsp olive oil

3 oz (¾ cup) shredded sharp cheddar cheese

Smoked paprika

¾ cup sour cream

1 small heart of romaine lettuce (or 5-6 leaves), shredded

1 avocado diced

1 lime, sliced

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