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Chicken Enchiladas
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Rub 4-6 boneless chicken breasts with olive oil. |
Roast at 400 degrees until cooked through, 14-16 minutes; let cool, then shred. Toss the chicken with 1 cup shredded Cheddar; roll up in 8 6-inch corn tortillas, place in a baking dish, and top with 2 1/2 cups enchilada sauce and 1/2 cup cheddar. Bake 400 degrees until heated through 15-20 minutes. Sprinkle with cilantro.
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