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Ingredients
4 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
kosher salt and black pepper
10 ounces sharp Cheddar, grated (1 1⁄2 cups)
8 6-inch corn tortillas
2 1⁄2 cups canned enchilada sauce
1/4 cup fresh cilantro leaves
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1st Keep
 Cori_Skolaski
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