2 whole chicken breasts (about 4 1/2 cups cooked, shredded)6 poblano peppers4 jalapeno peppers11 tomatillos (about 3/4 pound) husked and washed1/4 cup olive oil2 dozen corn tortillasSalt and pepper to ...
AUSTIN, Texas — The number of ways to make enchiladas surely equals or exceeds the number of households in Mexico. I grew up eating flour tortillas filled with shredded chicken, rolled and lined up in ...
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