Going-Green Enchiladas | Recipes Direct

Name: Going-Green Enchiladas | Recipes Direct
Ingredients: 3 large poblano chiles; 3 tablespoons olive oil, divided; 2 cups onion, diced, divided; 6 cloves garlic, roughly chopped, divided; 1 cob corn, shucked and kernels cut off, can substitute 1 cup frozen corn, thawed; 2 cups chicken breast or thighs, boneless and skinless, cooked and diced; 1 teaspoon cumin; 3 teaspoons coriander, divided; salt, to taste; pepper, to taste; 3/4 cup cilantro, chopped, divided; 1 pound tomatillos, husks removed, washed, quartered; 1/2 jalapeño, diced; 1/2 cup water; 1 teaspoon lime juice; 1 teaspoon sugar; 8 ounces queso fresco cheese, crumbled; 8 corn or flour tortillas, fajita-sized, toasted or grilled

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That's it! This is a big, life-changing moment for us! We're Going-Green Enchiladas! What does that mean? Well, when we get the craving for some soft tortillas that are rolled up with the most...

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Ingredients

3 large poblano chiles
3 tablespoons olive oil, divided
2 cups onion, diced, divided
6 cloves garlic, roughly chopped, divided
1 cob corn, shucked and kernels cut off, can substitute 1 cup frozen corn, thawed
2 cups chicken breast or thighs, boneless and skinless, cooked and diced
1 teaspoon cumin
3 teaspoons coriander, divided
salt, to taste
pepper, to taste
3/4 cup cilantro, chopped, divided
1 pound tomatillos, husks removed, washed, quartered
1/2 jalapeño, diced
1/2 cup water
1 teaspoon lime juice
1 teaspoon sugar
8 ounces queso fresco cheese, crumbled
8 corn or flour tortillas, fajita-sized, toasted or grilled