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Stacked Chicken Enchiladas With Salsa Verde And Cheese

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Stacked Chicken Enchiladas With Salsa Verde And Cheese

Ingredients

  • 2 poblano chiles (8 ounces total)
  • 6 tablespoons vegetable oil, divided
  • 12 (5- to 6-inch-diameter) corn tortillas
  • 4 cups salsa verde, divided
  • 2 cups shredded roasted chicken, divided
  • 3/4 cup sour cream, stirred to loosen, divided
  • 6 ounces grated emmenthal, muenster, or mexican chihuahua cheese (about 1 1/2 cups packed)
  • 3 tablespoons chopped fresh cilantro
  • pickled red onions
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