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Ingredients
  • subheading: Salsa Verde:
  • 1 lb tomatillos
  • 3 ea jalapeño peppers
  • 8 ea poblano peppers
  • 1 ½ cups chicken broth, low sodium
  • ½ bunch cilantro, fresh
  • subheading: Chicken Filling:
  • 2 TBSP avocado oil
  • 3 ea corn on the cob
  • 1 ea white onion, diced
  • 4 ea garlic cloves, minced
  • ¼ tsp cumin, ground
  • 1 tsp Mexican oregano, dry
  • 4 cups cooked chicken, shredded
  • Salt to taste
  • subheading: Cheese:
  • 1 ½ cups Mexican cream
  • 2 cups  requesón or ricotta cheese
  • 24 oz Oaxaca cheese, grated
  • subheading: Additional ingredients:
  • 28 ea corn tortillas
  • Avocado oil for pan-frying
  • Non-stick baking spray
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