From the Kitchen: Stacked Chicken Enchiladas

From the Kitchen: Stacked Chicken Enchiladas

From the Kitchen: Stacked Chicken Enchiladas


Serves 4

Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • 2 poblano chiles (18 oz. total)
  • 6 Tbsp. vegetable oil
  • 12 five to six inch corn tortillas
  • 4 cups salsa verde
  • 2 cups shredded roasted chicken
  • 3/4 cup sour cream, stirred to loosen
  • 6 oz. grated Emmenthal, Muenster or Mexican Chihuahua cheese (about 1.5 cups packed)
  • 3 Tbsp. fresh cilantro, chopped
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