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Ingredients
  • 10 Corn Tortillas
  • 4 cups Shredded Cooked Chicken (rotisserie chicken)
  • ½ cup Sour Cream
  • 4 cups Mexican Cheese (shredded and divided)
  • (1) 28-ounce can Enchilada Sauce
  • subheading: Optional Topping Ideas:
  • Mexican Crema or Sour Cream, Cilantro, Avocado or Guacamole, Pico de Gallo or Tomatoes, Jalapeno, and Pickled Onions.
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