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    Chicken Enchiladas with Roasted Tomatillo Chile Salsa

    1 hr to make

    Meat

    1 Deli roasted chicken (about 3 pounds)

    Produce

    2 Bay leaf
    1 Black beans, Spicy
    2 cups Black beans, dried
    1/2 cup Cilantro, leaves
    1 Cilantro, leaves
    4 cloves Garlic
    7 Garlic clove
    3 Jalapeno
    1/2 Lime
    1 Onion, medium
    1 lb Tomatillos
    1 Tomatoes and cilantro, leaves
    1 White onion

    Canned Goods

    2 cups Chicken stock

    Condiments

    1 Guacamole

    Pasta & Grains

    1 Rice, Yellow
    2 cups Rice, long-grain

    Baking & Spices

    1/4 cup All-purpose flour
    1 Black pepper, Freshly ground
    1 Black pepper, freshly ground
    1 Kosher salt
    1 tsp Kosher salt
    1 tsp Salt
    1 Salt
    1 tbsp Turmeric

    Oils & Vinegars

    1 Olive oil, Extra-virgin
    3 tbsp Olive oil, extra-virgin

    Nuts & Seeds

    3 1/2 tsp Cumin, ground

    Bread & Baked Goods

    10 Flour tortillas, large

    Dairy

    1/2 lb Monterey jack cheese
    2 cups Sour cream

    Liquids

    4 cups Water
    • Emily Jensen

      Foodnetwork: Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe

    • Marianne Letsinger

      Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe : Tyler Florence : Food Network

    • ERIN SMITH

      Chicken Enchiladas with Roasted Tomatillo Chile Salsa from FoodNetwork.com - my favorite enchilada recipe!

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