Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 117.5mg||36 %|
|Sodium 1297.2mg||45 %|
|Potassium 587.1mg||15 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 52.7g|
|Protein 45.9g||66 %|
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Calories per serving: 590
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