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Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients.

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Roasted most everything.

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Tomatillos go straight into the blender.

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Other items need to go inside to be cleaned up.

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Everyone into the pool for a spin.

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Add the cilantro and lime juice and spin some more.

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Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts

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and butterflied them, covered with plastic wrap and pounded them flat.

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Seared them for approximately 5 minutes each side

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and proceeded to shred them.

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Now I made some Mexican rice. Most of the ingredients are here.

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While the rice was cooking I made up the enchiladas and put them on the kamado at 300 degrees for 15 minutes.

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Here they are plated up with the rice, some frijoles and a Modelo Negra.

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Muy Bueno!

 Thanks for looking.

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