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Make-Ahead Chicken Enchilada Casserole
Ingredients
  • 2 cups water
  • 6 black peppercorns
  • 1 large garlic clove, crushed
  • 1 bay leaf
  • 1 ¾ pounds skinless, boneless chicken breasts
  • ¾ teaspoon kosher salt
  • 5 ounces Monterey Jack cheese, shredded and divided (about 1 ¼ cups)
  • 4 green onions, thinly sliced
  • 1 cup chopped fresh cilantro
  • 1 ½ pounds fresh tomatillos, chopped
  • 1 (4-ounce) can chopped green chiles, undrained
  • ¼ cup half-and-half
  • 2 ounces ⅓-less-fat cream cheese, softened
  • Cooking spray
  • 15 (6-inch) corn tortillas, halved
  • ½ cup quartered cherry tomatoes
  • ¼ cup cilantro leaves (optional)
Steps
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