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Ingredients
  • subheading: Ingredients for the salsa verde:
  • 1 ½ pounds tomatillos, husked
  • ½ medium yellow onion, peeled, cut into wedges
  • 3 cloves garlic, peeled
  • 1 or 2 Serrano chiles, seeded and cut in half
  • 1 cup cilantro
  • Salt to taste
  • subheading: Ingredients for the enchiladas:
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 2 ½ cups cooked carnitas or cooked shredded chicken
  • 2 cups 8 ounces shredded Muenster, Asadero or Monterey Jack cheese
  • Sour cream
  • ½ medium onion, peeled, cut into rings
  • 2 avocados, peeled, pitted, and cubed
Steps
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