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Chicken Enchiladas {Easy & Freezer-Friendly}
Ingredients
  • 10 corn tortillas, 6-inch
  • ⅓ cup vegetable oil
  • 1 tablespoon olive oil or avocado oil
  • ½ yellow onion, diced
  • 2 cups shredded rotisserie chicken
  • 4 ounces mild green chiles
  • 2 cups enchilada sauce (homemade or store bought)
  • 3 cups shredded Mexican blend cheese, divided
  • Optional Toppings: sour cream, avocado, cilantro, shredded lettuce, jalapeno slices, cotija cheese, salsa or pico de gallo
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