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  • 2 pounds ripe tomatoes-plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed
  • Fresh hot chiles to taste (roughly 3 serranos or 2 jalapenos), stemmed
  • 1 medium (6-ounce) white onion, sliced ½-inch thick
  • 2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
  • 2 cups chicken broth, plus a little extra if needed
  • ½ cup Mexican crema, crème fraiche or heavy (whipping) cream
  • Salt
  • About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
  • 12 corn tortillas
  • About 1 cup shredded Mexican melting cheese like Chihuahua or Monterey Jack, brick or mild cheddar
  • A few slices of white onion, separated into rings, for garnish
  • A few sprigs of cilantro for garnish
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