INGREDIENTS
4
Chicken breasts, boneless skinless
1/2 cup
Cilantro, fresh
3
Garlic cloves
1
Onion
2
Poblano peppers
1 cup
Spinach, fresh leaves
2 cups
Chicken stock or broth
1
bottle Enchilada sauce or salsa verde, green
1
Salt and pepper
2 tbsp
Olive oil
1 tsp
Cumin, ground