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Chicken Enchiladas With Tomatillo Sauce


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olive oil for heating tortillas

8 corn tortillas

1 tablespoon olive oil

1 cup chopped Vidalia onion

2 cups leftover grilled chicken, in small pieces

1 cup Classic tomatillo Sauce (see recipe)

1/4 cup or more crema Mexicana (Cacique brand)

2 cups grated monterey jack cheese with jalapenos

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