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Best Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)
Chicken enchilada
Ingredients
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • 3 MEDIUM POBLANO CHILIES (ABOUT 12 OUNCES), STEMMED, SEEDED AND CHOPPED
  • 1 POUND TOMATILLOS, HUSKED, CORED AND CHOPPED
  • 1 MEDIUM WHITE ONION, CHOPPED
  • 6 MEDIUM GARLIC CLOVES, PEELED
  • 1 TABLESPOON GROUND CUMIN
  • ½ CUP LOW-SODIUM CHICKEN BROTH OR WATER
  • 1 CUP LIGHTLY PACKED CILANTRO LEAVES AND STEMS
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 1½ CUPS FINELY CHOPPED COOKED CHICKEN (SEE NOTE)
  • 6 OUNCES WHOLE-MILK MOZZARELLA CHEESE, SHREDDED (1½ CUPS)
  • 2 TABLESPOONS HOT SAUCE (SEE NOTE)
  • 8 6-INCH CORN TORTILLAS
  • LIME WEDGES, TO SERVE
Steps
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