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Ingredients

• 2 poblano chiles (approx. 8 oz total)
• 6 tbsp 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 oz grated Emmenthal, Muenster, or Mexican Chihuahua cheese (approx. 1 1/2 cups packed)
• 3 tbsp chopped fresh cilantro

Description

This Recipe Might Seem A Bit Complex, But It's Actually Quite Easy And Can Be Made In Stages. Enchiladas Are Basically Mexican Lasagne, And Can Be Made With Leftovers Or With Whatever Substitutions Yo..

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