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Chicken Enchiladas with Cream of Chicken Soup
Ingredients
  • 3 cups shredded cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese
  • 2 cups chopped cooked chicken
  • 2 cups sour cream
  • 1 can (10-¾ ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons finely chopped onion
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • Pico de gallo, optional
Steps
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