Quick Beef Enchiladas With Salsa Verde

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
467
FAT
90%
CHOL
57%
SOD
26%

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Ingredients for 4 servings

1 lb. tomatillos (about 15 medium), husked and rinsed

Freshly ground black pepper

1 large yellow onion, half cut into 4 wedges, half chopped

1-1/2 cups shredded Monterey Jack cheese

2/3 cup roughly chopped fresh cilantro

1 lb. lean ground beef

1-1/2 Tbs. canola oil

3 jalapeƱos, stemmed and halved lengthwise (seeded, if you like)

2 tsp. ground cumin

Kosher salt

8 6-inch corn tortillas

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