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Chicken-And-Cheese Enchiladas
Ingredients
  • 1 small red onion, halved
  • 1 ½ pounds tomatillos, husked and rinsed
  • 1 to 2 serrano chile peppers, stemmed and seeded
  • ½ cup low-sodium chicken broth
  • Kosher salt
  • Pinch of sugar
  • 8 corn tortillas
  • 3 cups shredded rotisserie chicken
  • 2 ½ cups shredded mozzarella and/or Monterey Jack cheese
  • ⅓ cup fresh cilantro
  • 2 tablespoons extra-virgin olive oil, plus more for greasing
  • ¾ cup crumbled queso fresco or feta cheese
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