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Chicken Enchiladas Verdes

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1 1/2 pounds bone-in chicken breast halves, skin removed

1/2 medium white onion, halved crosswise

1 whole garlic clove

1/2 teaspoon coarse salt

2 cups loosely packed fresh cilantro

1 1/2 pounds tomatillos, husked and rinsed

1 jalapeno chile

1 poblano chile

8 six-inch corn tortillas

2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)

1/2 cup sour cream, thinned with 2 tablespoons water

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