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Chicken Enchiladas

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Ingredients for 4 servings

1 tablespoon minced jalapeño

4 skinless, boneless chicken-breast halves

1 pound tomatillos, papery skin removed

8 ounces queso añejo, crumbled

2 small white onions, peeled, 1 chopped, the other sliced into rings

12 corn tortillas

3 tablespoons chopped cilantro

Mexican crema or crème fraîche for serving

sea salt

1 tablespoon vegetable oil

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