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Daring Cooks Stacked Green Chile and Chicken Enchiladas
BARBARA BAKES19Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. Anaheim chiles
- 24 oz. roast
- green chiles
- 8 oz. tomatillos (about 4-5 medium212 grams - peel, remove stems)
- 4 cups chicken broth (32 ounces/920 grams)
- 1 clove garlic (minced)
- 2 tsp. yellow onion (minced)
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt (add more to taste)
- 1/4 tsp. black pepper (add more to taste)
- 2 Tbsp. cornstarch (dissolve in 2 tablespoons water, for thickening)
- hot sauce (your favorite, optional)
- 2 boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
- 3 Tbsp. olive (or other neutral vegetable oil, use more as needed)
- kosher salt
- pepper
- 12 corn tortillas (Small, 5-6 inch/13-15 cm., you can also use wheat tortillas or other wraps)
- 6 oz. grated Monterey Jack (170 grams, other cheeses, cheddar, pepper jack, Mexican cheeses, can be used. Just be sure they melt well and complement the filling)
- cilantro (for garnish, chopped and sprinkled optional)
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