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Ingredients
US|METRIC
11 SERVINGS
- 3 cups chicken (shredded, I used one large boneless chicken breast)
- 2 chipotle peppers in adobo sauce (minced)
- 3 cups shredded cheese (such as Monterey jack, cheddar or a combination of your favorite cheese)
- 12 flour tortillas (7-inch, you can use corn tortillas if you prefer)
- 3 cups canola oil (for frying, optional or 1 tablespoon canola oil to brush the tortillas with if baking)
- salsa verde (Creamy Avocado, recipe here)
- pico de gallo (recipe here)
- shredded lettuce
- cotija cheese (Shredded)
- Mexican crema (or sour cream)
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