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Enchiladas Verdes

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Salsa verde:

1 pound tomatillos (about 15)

1 1/4 cups fat-free, less-sodium chicken broth

1/4 teaspoon salt

1 jalapeño pepper, seeded and chopped

2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)

1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese

1/3 cup finely chopped onion

1/3 cup minced fresh cilantro

1/3 cup fat-free, less-sodium chicken broth

1/3 cup fat-free sour cream

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/8 teaspoon black pepper

Remaining ingredients:

Cooking spray

8 (6-inch) corn tortillas

1/4 cup fat-free sour cream

Sliced jalapeño pepper (optional)

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