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Ingredients
  • subheading: FILLING:
  • 1 tbsp neutral oil (such as canola or vegetable)
  • 1 medium white onion, diced
  • 1 bunch scallions, sliced into ½-inch/1 cm pieces
  • 3 cloves garlic, minced
  • 4 packed cups shredded cooked chicken
  • 1 15-ounce can black or pinto beans, drained
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 ⁄2tsp dried oregano, preferably Mexican
  • 1 ⁄2cup prepared enchilada sauce
  • Kosher salt and freshly ground black pepper
  • 1 cup Tillamook Monterey Jack cheese (shredded)
  • subheading: ASSEMBLY:
  • 4 XL Flour Tortillas, or store-bought 10-inch flour tortillas
  • 1 1 ⁄3cup prepared enchilada sauce
  • 1 1 ⁄2cups Tillamook Monterey Jack cheese or Tillamook Sharp Cheddar Cheese (shredded)
  • subheading: SERVING (OPTIONAL):
  • Tillamook Sour Cream
  • Sliced jalapeños
  • Minced red onion
  • Chopped tomatoes
  • Chopped fresh cilantro
Steps
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