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Poblano Chile Enchiladas a la Gringa

Olga Gonzalez
  • 40 minutes
  • Serves 5

INGREDIENTS

2

skinless, boneless chicken breast halves

2 tbsp

minced garlic

1

medium onion, chopped

3 cups

water

1 tbsp

chicken bouillon granules

4

fresh poblano chilies

1 8 ounce container

sour cream

2 tbsp

olive oil

10

(6 inch) corn tortillas

1 cup

shredded mozzarella cheese