YIELD: 12 servings 3 lbs. tomatillos, peeled and cored 1 lb. onions, quartered 7 oz. (about 6) jalapeño peppers, seeded ½ oz. (about 1/3 cup) chopped fresh cilantro Olive or vegetable oil, as needed Salt and ground black pepper, as needed 8 oz. fideos (dried angel-hair pasta) 1½ lbs. tomatoes, small dice 8 oz. onion, finely chopped 2 cups chicken broth 12 boneless, skinless chicken breasts (5 to 6 oz. ea.) 1 lb. ripe Mexican avocados, pitted, peeled and diced 4 oz. Gouda cheese, coarsely ...

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