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Chicken Enchilada Casserole Recipe for Two (Or Four)
Ingredients
  • 10 oz. red enchilada sauce
  • 5 to 6 small tortillas shells cut into half (or 4 7 ½ inch flour tortillas)
  • 1 ⅓ cups of cooked shredded chicken breast
  • 1 ⅓ cups of shredded Mexican blend cheese
  • 12 ounces canned pinto beans, rinsed and drained
  • subheading: Optional Garnish Ingredients:
  • sour cream
  • sliced avocado
  • diced green onions
  • diced jalapeños
  • cilantro
Steps
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