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  • 4 tbsps canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 8 oz. diced green chiles
  • 3 cups shredded chicken*
  • 16 oz. salsa verde (fresh or from a jar)
  • 1/2 cup fresh cilantro, chopped
  • 3 cups Monterey Jack cheese, shredded
  • salt and pepper to taste
  • 8 corn tortillas (original recipe calls for 8 flour tortillas, in which case use 4 cups of chicken)
  • * Vegetarian substitutions for shredded chicken include king oyster (or king trumpet) mushrooms or young (green) jackfruit. See below for preparation tips.
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