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Shortcut Chicken Enchiladas
  • One 15-ounce can refried beans (about 1 cup)
  • ½ teaspoon dried oregano
  • 12 ounces (3 cups) shredded Monterey Jack cheese
  • ½ rotisserie chicken, meat shredded (about 2 ¼ cups), bones and skin discarded
  • Freshly ground black pepper
  • One 16-ounce jar medium-spicy tomato salsa
  • Twelve 6-inch corn tortillas
  • Sour cream and pickled jalapenos, for serving
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