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Enchiladas Verde

Patricia Mitchell
  • 45 minutes
  • Serves 4

INGREDIENTS

3 cups

Chicken, cooked

1

Cilantro

2

Garlic cloves

1 lb

Tomatillos

1 cup

Yellow onion

1

Salt and pepper

4 tbsp

Vegetable oil

12

Corn tortillas

2 cups

Monterey jack

1

Sour cream