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Dutch Oven Enchiladas
Ingredients
  • 3 cups shredded cooked chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10-½ ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • ¼ cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 9 corn tortillas (6 inches)
  • 3 cups shredded Colby-Monterey Jack cheese
  • Optional: Minced fresh cilantro, salsa, sour cream and lime wedges
Steps
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