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Chicken Enchiladas With Roasted Tomatillo Chile Salsa Recipe

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Freshly ground black pepper

2 cups (about 1 pound) dried black beans, picked over, soaked overnight

1 teaspoon kosher salt

10 large flour tortillas

1 teaspoon salt

4 garlic cloves

2 jalapenos

3 tablespoons extra-virgin olive oil

2 cups sour cream

2 cups chicken stock, storebought

Guacamole, optional

1/2 medium onion, diced

1/4 cup all-purpose flour

1 1/2 teaspoon ground cumin

Chopped cilantro leaves

2 cloves garlic, chopped

2 cups long-grain rice

Kosher salt

1 jalapeno pepper, chopped

1 bay leaf

3 garlic cloves, chopped

1 white onion, peeled, sliced, quartered or whole

Extra-virgin olive oil

2 teaspoons ground cumin

Chopped tomatoes and cilantro leaves, for garnish


1 deli roasted chicken (about 3 pounds), boned, meat shredded

Spicy Black Beans, recipe follows

Yellow Rice, recipe follows

1/2 lime, juiced

1/2 cup chopped cilantro leaves

1 tablespoon turmeric

1/2 pound Monterey Jack cheese, shredded

4 cups water

1 pound tomatillos, husked

2 cloves garlic, smashed

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