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Crockpot Sour Cream Chicken Enchiladas
Ingredients
  • 1-½ to 2 Pounds Boneless Skinless Chicken Breasts
  • ½ Block (4 Ounces) Cream Cheese, softened
  • 2 Cans (10.5 ounces Each) Condensed Cream of Chicken Soup
  • 1 Cup Sour Cream
  • ¼ Cup Lime Juice
  • 2 Teaspoons Minced Garlic
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Ground Cumin
  • ½ Teaspoon Ground Pepper
  • 3 Cups Shredded Monterey jack Cheese, divided
  • 1 Can (4 ounces) Chopped Green Chilies
  • 10 Small Flour Tortillas, cut into slices
Steps
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