Chicken Enchiladas Divorciadas

Chicken Enchiladas Divorciadas

From: Chef Richard Sandoval, El Centro D.F., Washington, DC. Yield: 4 servings.

2 lb. cooked chicken, shredded
1 recipe chile morita-tomatillo salsa (recipe follows)
12 corn tortillas
3 Tbsp. vegetable oil
2 cups shredded lettuce
1 cup shredded Oaxaca cheese
1 cup Mexican crema fresca
1 avocado, sliced
optional: cooked rice and black beans

Chile Morita-Tomatillo Salsa:
1 lb. tomatillos

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