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Stacked Chicken Enchiladas with Salsa Verde and Cheese

Roberto Santiba ez
  • minutes
  • Serves 6

INGREDIENTS

2 cups

Chicken, roasted

3 tbsp

Cilantro, fresh

1

Pickled red onions

2

Poblano chiles

4 cups

Salsa verde

6 tbsp

Vegetable oil

6 oz

Emmenthal, grated

3/4 cup

Sour cream

12

(5- to 6-inch-diameter) corn tortillas