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1 Deli roasted chicken (about 3 pounds)


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


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


1/2 lb Monterey jack cheese
2 cups Sour cream


4 cups Water
  • Lauren

    One of my favorite recipes! Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe : Tyler Florence : Food Network -

  • Laura Mancusi

    Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe : Tyler Florence : Food Network - - SO YUMMY! Black Bean Recipe is delicious too.

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  • Robin Kirby

    Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, about 3 minutes. Pour salsa over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.

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