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Chipotle Chicken Enchiladas
Ingredients
  • 9 corn tortillas
  • 1 15-ounce can crushed fire-roasted tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tablespoons packed fresh cilantro
  • ½ small chipotle chile in adobo, plus 1 teaspoon sauce from the can
  • ½ teaspoon ground cumin
  • 2 tablespoons vegetable oil, plus more for the dish
  • Kosher salt and freshly ground pepper
  • 2 cups shredded rotisserie chicken (skin removed; about 8 ounces)
  • ½ cup sour cream
  • 1 cup shredded monterey jack cheese (about 4 ounces)
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • Diced avocado and sliced scallions, for topping
Steps
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