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Chicken Enchiladas Cafe Tacuba-Style

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Chicken Enchiladas Cafe Tacuba-Style

Ingredients

  • 2 fresh poblano chiles
  • 1 lightly packed cup roug chopped spinach leaves
  • 2 cups whole milk
  • 2 cups chicken broth
  • 6 tablespoons butter (or vegetable oil)
  • 3 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • coarse salt
  • 3 cups coarsely shredded cooked chicken (a rotisserie chicken or leftover grilled/baked chicken)
  • 12 corn tortillas
  • a little vegetable oil for brushing or spraying
  • about 1 cup mexican melting cheese (chihuahua, quesadilla, asadero) or monterey jack, brick or mild cheddar
  • fresh chopped cilantro for garnish
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