INGREDIENTS
3 cups
White-meat chicken
2
Avocados
1 cup
Coriander, fresh leaves
1/2 tsp
Coriander
3 cloves
Garlic
2
Limes, wedges
1
Poblano pepper
4
Vine-ripened tomatoes (about 1 1/4 pounds)
1/2
Yellow onion, large
1 cup
Chicken stock
1 28 ounce can
Tomato puree
2 tsp
Adobo sauce
2 tbsp
Black olives
1
Kosher salt
2 tbsp
Canola oil
3 tbsp
Red wine vinegar
1/2 tsp
Cumin
14
5 1/2-inch yellow corn tortillas
2 cups
Monterey jack cheese
1/2 cup
Queso fresco
1 cup
Sour cream