Easy Sour Cream Chicken Enchiladas
INGREDIENTS
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3 cupscooked chicken, hand torn
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1/2 cuproasted green chilies, chopped
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3/4 cuplow-fat sour cream
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1/4 teaspooncumin
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2 cupsquickie enchilada sauce*, (see below)
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10-12 white corn tortillas
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1 1/2 cupsMonterey Jack, Cheddar, or vegan cheese, shredded
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1 tablespoonolive oil
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1 smallonion, peeled, diced fine
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1 teaspoonchili powder, mild or hot
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1 teaspooncumin
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3-4 clovesgarlic, minced
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1 28-ounce cancrushed fire-roasted tomatoes
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1 teaspoonorganic sugar or agave
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1 splashbalsamic or red wine vinegar
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2 teaspoonsdried cilantro, or 1 tablespoon fresh minced cilantro
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juice from a large fresh lime
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cracked or lemon pepper, to taste
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light olive oil, as needed
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cilantro, frresh chopped
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