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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cooked chicken (cubed, you can buy rotisserie chicken or I often use the leftovers from my Roast Chicken Chicken)
- 28 oz. green enchilada sauce
- 4 oz. green chiles (chopped)
- 3/4 cup sour cream
- 1/2 cup cream cheese
- 8 corn tortillas
- 16 oz. Monterey Jack cheese (shredded, if you like it a little spicier, buy the Mexican blend or Taco blend cheeses that have seasonings in them)
- pepper (to taste)
- 1 can black beans (rinsed and drained, optional)
- fresh tomatoes (Optional: diced)
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