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Zesty Chicken Enchiladas
Ingredients
  • 1 tablespoon canola oil
  • 1 pound tomatillos (papery skins removed), chopped
  • 1 onion (preferably white), chopped
  • 1 poblano pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • ¾ teaspoon ground cumin
  • kosher salt and black pepper
  • 1 cup heavy cream
  • 1 2- to 2½-pound rotisserie chicken, meat shredded
  • 1 14.5-ounce can diced tomatoes, drained
  • 1¼ cups grated Monterey Jack (5 ounces)
  • 8 6-inch corn tortillas
  • Pico de Gallo or salsa
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