Chicken Enchiladas Verde

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Southern Living

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Ingredients

8 bone-in chicken breast halves, skinned

2 quarts water

1 tablespoon ground red pepper

2 teaspoons salt, divided

23 fresh tomatillos, husks removed

1 medium onion, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

2 tablespoons chopped fresh cilantro

2 cups (8 ounces) shredded Monterey Jack cheese, divided

1 tablespoon water

10 corn tortillas

Verde Sauce

1 (4-ounce) package crumbled feta cheese

Red Pepper Purée

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