How to Make Joanna Gaines' Chicken Enchiladas

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2 (10 ounce) cans mild green enchilada sauce

10.5 ounce can condensed cream of chicken soup

8 ounce container sour cream

1 store-bought rotisserie chicken, shredded (about 4 cups)

4 ounce can diced green chiles

14 ounce bag grated mozzarella cheese (about 3-½ cups)

Ten 10-inch soft flour tortillas

1 vine-ripened tomato, cut into ¼-in. dice

½ cup chopped fresh cilantro

1 lime, cut into wedges

Note: Ingredients may have been altered from the original.

Directions at tasteofhome.com

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