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Creamy Chicken Enchiladas
Ingredients
  • 4 cups shredded chicken (about 1 pound) (I used a rotisserie chicken)
  • 1 (8-ounce) block cream cheese
  • ½ cup sour cream
  • ½ cup chunky salsa
  • 8 (8-inch) tortillas* (corn or flour)
  • 1 (8-ounce) package shredded Monterey Jack cheese (2 cups)
  • 1 (10-ounce) can green enchilada sauce (1 ¼ cups) (I prefer Las Palmas or Hatch brand)
Steps
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