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Chicken Enchilada Bake
Ingredients
  • 4-½ cups shredded rotisserie chicken
  • 1 can (28 ounces) green enchilada sauce
  • 1-¼ cups sour cream
  • 9 corn tortillas (6 inches), cut into 1-½-inch pieces
  • 4 cups shredded Monterey Jack cheese
  • Fresh minced parsley, optional
Steps
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