Chicken Enchiladas with Salsa Verde
mexicanfoodjournal.com
mexicanfoodjournal.com
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Ingredients

  • 16 ounces boneless chicken breast
  • 4 cups salsa verde
  • 16 corn tortillas
  • 1/2 cup Mexican cream (crema)
  • 3 ozs. ranchero cheese or queso fresco
  • 1 small red onion
  • 1 cup cooking oil

Instructions

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