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Ingredients
  • 1 can (10 ounces) enchilada sauce, divided
  • 4 ounces cream cheese, cubed
  • 1-½ cups salsa
  • 2 cups cubed cooked chicken
  • 1 can fat free refried beans
  • 1 can (4 ounces) chopped green chiles
  • 10 flour tortillas (6 inches)
  • 1 cup shredded Mexican cheese blend
  • Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Note: Ingredients may have been altered from the original.
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