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Chicken and Cheese Enchiladas Verdes
Ingredients
  • 2 ½ pounds tomatillos, husked
  • 1 large jalapeño, halved
  • ¼ cup extra-virgin olive oil, plus more for frying
  • Salt and freshly ground pepper
  • 16 corn tortillas
  • 3 cups shredded cooked rotisserie chicken
  • 1 ½ cups shredded sharp cheddar cheese (6 ounces)
  • ½ cup crumbled queso fresco, plus more for serving
  • Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving
Steps
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