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Enchilada Recipe With Salsa Verde, Chicken And Cheese

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Uploaded by: A Spicy Perspective - Sommer Collier


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1 ¼ lbs. tomatillos, husked and halved

1 white onion, peeled and quartered

4-5 garlic cloves

1-2 jalapeños, stems removed

2 tsp. ground cumin

1 tsp. salt

½ cup cilantro

6 cups chopped/shredded cooked chicken (1 deli rotisserie chicken, boned and shredded or 4 large leftover grilled chicken breasts)

1 cup sour cream + extra for serving

12 oz. shredded monterey jack or Mexican blend cheese (3 cups)

10 large tortillas

Salt and pepper

Chopped tomatoes, cilantro, and avocados for toppings

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