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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
Step 2
Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
Step 3
Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
Step 4
Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.
Step 5
Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
Step 6
Warm tortillas up in the microwave for 30 - 60 seconds, until pliable. Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
Step 7
Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
Step 8
Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.
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