YIELD: 72 - 4 OZ. PORTIONS Salsa Verde: 10 lbs. tomatillos 4 onions 12 jalapeños 1 gal. water 3 oz. lime juice 6 oz. cilantro Salt and pepper to taste Cooking spray, as needed 2 gal. prepared salsa 12 whole chickens, roasted, shredded, skin and bones discarded 2 lbs. fresh or frozen corn kernels 3 lbs. poblano pepper roasted, peeled, diced 6 dozen corn tortillas, cut in quarters, fried crisp Salt and pepper to taste 8 lbs. shredded Chihuahua cheese 1. Preheat oven to 350°F. 2. For the ...

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