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Boil tomatillos, jalapeños, and the white onion in 6 cups of water until soft.
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Add cooked vegetables, garlic, water, salt, and pepper to a blender. Blend until smooth.
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Heat tortillas until pliable and place about a tablespoon of chicken in each one.
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Roll each tortilla, use a toothpick to secure them shut. Fry them in hot oil until slightly golden.
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Place all the rolled tacos in a glass baking-dish, pour the sauce over them.
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Top with shredded cheese and the diced onion. Bake for 20-30 minutes.
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Serve with a side of rice or refried beans.
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Find the full recipe using the link below.