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Chicken Enchiladas with Creamy Tomatillo Sauce

James Peyton
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken thighs, boneless skinless

1

Tomatillo sauce, Creamy

1

Salt

1

Vegetable oil

12

Corn tortillas

4 oz

Mozzarella, grated

1 1/3 oz

Provolone, grated