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Chicken-Filled Enchiladas With Tangy Tomatillo Sauce

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Chicken-Filled Enchiladas With Tangy Tomatillo Sauce

Ingredients

  • about 2¾ cups (1 recipe) quick-cooked tomatillo sauce
  • 1 large (1¼-pound), whole chicken breast, cooked, skinned, boned and shredded
  • ¼ cup thick cream or commercial sour cream
  • 1 tablespoon finely chopped onion
  • salt, about ¼ teaspoon
  • 12 corn tortillas, preferably store-bought
  • ¼ cup vegetable oil, plus a little more if needed
  • 1/3 cup (about 1½ ounces) mexican queso anejo (see notes) or other cheese like feta or mild parmesan cheese
  • 2 slices onion, broken into rings, for garnish
  • several radish slices or roses, for garnish
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Published 2014-09-09 18:57:45 (2 years ago).

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