Category: Main Dish
Cuisine: not set
12 corn tortillas (6 inch)
1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tablespoons extra-virgin olive oil
1 onion, halved and cut into 1/4-inch slices
2 green or red bell peppers seeded and cut into 1/4-inch strips
Enchilada Sauce
Pepper and Tomato Salsa
Sour cream (optional)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)
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