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Ingredients
  • 1 batch  red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 (4-ounce) can diced green chiles
  • 8 large flour tortillas*
  • 3 cups Mexican-blend shredded cheese
  • toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
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