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Rotisserie Chicken Enchiladas
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These easy enchiladas taste like they took all day to prepare.
|1 cup chopped white onion|
|1 can enchilada sauce, 10 oz.|
|2 cups chopped rotisserie chicken breast|
|1/2 teaspoon ground cumin|
|1 cup shredded Mexican blend cheese, divided|
|8 corn tortillas, 6-inch|
|Sour cream, for garnish|
|Chopped fresh cilantro, for garnish|
- Preheat broiler. Coat a skillet with cooking spray then set over medium-high heat. Add onion and sauté for 2 minutes. Add enchilada sauce to skillet; bring to a boil. Reduce heat, cover, and simmer 5 minutes.
- In a small bowl, combine chicken, cumin, and 3/4 cup of cheese.
- Warm tortillas. Spoon 1/4 cup of the chicken mixture in center of each tortilla; roll up then place enchiladas, seam sides down, in a large baking dish that is coated with cooking spray. Pour sauce over enchiladas; broil until thoroughly heated, about 3 minutes. Sprinkle remaining cheese over enchiladas then place under the broiler again until cheese melts. Serve with sour cream and cilantro.
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