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- 4 6-ounce boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 10 ounces kosher salt and black pepper
- 8 sharp Cheddar, grated (1 12 cups)
- 2 12 cups 6-inch corn tortillas
- 1/4 cup canned enchilada sauce
Directions:View on Real Simple
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