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Ingredients
  • 2 cups red enchilada sauce, divided
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cooked chicken breasts, shredded
  • 14.5 ounces canned diced tomatoes, divided
  • ½ cup sour cream
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon chili powder
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese, divided
  • 6 to 8 flour tortillas, or corn tortillas
Steps
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