INGREDIENTS
6
boneless, skinless chicken thighs (about 1.5 pounds)
1 tbsp
salt
6
tomatillos, husks removed and quartered
1
onion, quartered
2
garlic cloves, minced
1
jalapeno pepper, quartered
1/2 cup
cilantro
1 1/2 tbsp
white vinegar
1 tsp
sugar
1
lime, juiced
16
white corn tortillas
8 oz
Monterey Jack cheese, shredded
1
/s small red onion, diced
1/2 cup
cilantro, chopped
2 oz
feta, crumbled