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Ingredients
  • subheading: Salsa Verde:
  • 2 tablespoons butter
  • ⅔ cup chopped Spanish onion
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup chopped green chile peppers
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • 1 pinch ground cumin
  • subheading: Enchiladas:
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mild Cheddar cheese
  • 12 (8 inch) corn tortillas
  • 3 tablespoons canola oil for frying, or as needed
  • 2 cups shredded, cooked chicken breast meat
  • subheading: For Baking and Serving:
  • 1 cup heavy cream
  • ¼ cup chopped green onion
  • 1 pint cherry tomatoes, quartered
  • ½ cup sliced green olives
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