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1 1/2 lb bone-in chicken breasts, skin removed
2 teaspoon salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 teaspoon vegetable oil
1/4 cup nonfat sour cream
8 corn tortillas (6" each)
1 1/2 oz Monterey Jack cheese, shredded
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