1. Heat a large iron skillet over medium-high heat. Set a timer for 9 minutes. Add the onion quarters and cook, flipping after 4 minutes. With 6 minutes left on the timer, add the tomatillos and chilies. Flip both after 3 minutes. Add the garlic with 4 minutes left. When all are slightly blackened transfer to a food processor. Toss in the cilantro and sugar, and process until very smooth.
2. Clean out the iron skillet, then pour in the oil over medium-high heat. Carefully pour in the tomatillo mixture. Cook for 2 minutes or until it has thickened. Pour in the chicken broth and lime juice. Bring mixture to a boil, then reduce to a simmer. Cook for 10 minutes. Season with salt to taste.
3. Time to stack. Place a tortilla on a plate. Top with a little bit of sauce and sprinkling of cheese. Repeat process two more times. Place plate in a microwave and cook until cheese has melted, about a minute.
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 4|
|Calories from Fat: 220 (16%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 498.8mg||17 %|
|Potassium 1466.6mg||39 %|
|Total Carbohydrate 269.7g||79 %|
|Dietary Fiber 39.6g||158 %|
|Sugars, other 230.1g|
|Protein 34.7g||50 %|
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Calories per serving: 1377
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