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Avocado Salsa Chicken and Spinach Enchiladas (Enchiladas en Salsa de Aguacate)
PINAENLACOCINA.COM23Ingredients
80Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 poblanos (stems and seeds removed)
- 3 serranos (stems removed)
- 4 tomatillos (fresh, sliced in half)
- 1 white onion sliced (small, in half)
- 3 cloves garlic
- 1/2 cup cilantro
- 1 small avocados (large or 2, plus juice of 1 lime)
- 3 Tbsp. chicken bouillon powder (knorr)
- salt
- pepper
- 1 tsp. oregano (crushed)
- 1 1/2 cups water (or low sodium chicken broth)
- 2 cups spinach (or kale previously cooked and chopped)
- 2 cups chicken (shredded, previously cooked)
- 1 cup Cotija cheese (crumbled)
- 2 cups jack cheese (or Chihuahua, grated)
- olive oil
- 16 corn tortillas
- cilantro (chopped)
- red onion (sliced)
- Mexican crema (for drizzling)
- chile piquin (Dried, optional)
- avocado (sliced)
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