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Ingredients
  • 2 tablespoons canola oil
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • 2 cups chopped white onion
  • 8 garlic cloves, minced
  • 1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed
  • 1 cup chopped fresh cilantro, divided
  • 3 tablespoons fresh lime juice
  • 1 (7-ounce) can salsa verde
  • Cooking spray
  • 12 (6-inch) corn tortillas
  • 3 ounces shredded pepper-Jack cheese (about ¾ cup)
  • 6 tablespoons Mexican crema
Steps
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