Chicken Enchiladas
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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