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Sanborns’ Swiss Chicken Enchiladas Pati Jinich
Ingredients
  • 1 ½ pounds tomatillos husked, scrubbed and rinsed, and quartered
  • 2 garlic cloves peeled
  • ½ cup coarsely chopped white onion
  • 1 to 2 serrano chiles stemmed, seeding optional
  • 1 ½ cups coarsely chopped cilantro leaves and upper part of stems
  • 1 teaspoon kosher or sea salt or to taste
  • ¼ cup water
  • 1 tablespoon canola or safflower oil
  • 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
  • 1 cup Mexican style cream, Latin-style cream or heavy cream
  • 12 Corn tortillas
  • 3 cups shredded cooked chicken
  • 3 cups Oaxaca or Muenster cheese, grated
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