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Servings Per Recipe: 9
Amount Per Serving
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Preheat oven to 350F.
In a large skillet, cook onions in oil until crisp-tender, about 4-5 minutes.
Stir in chicken, tomatoes, 3/4 c. cooking cream and 1/2 c. cheese. Heat through.
Spoon about 1/3 c. of mixture in each tortilla.
Roll tightly and place in a greased, 9x13 baking dish, seam side down.
Spread the remaining cooking cream over the top of the enchiladas and top w/ remaining cheese.
Cover and bake 15-20 minutes until heated through and cheese is melted.
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