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Chicken Enchiladas I
April 18, 2009

These were incredible! For the filling I skipped the tomato sauce and water and used an 8 oz. jar of taco sauce instead. I also used a 4 oz. can of green chilis instead of green pepper. Also 1/2 pint of sour cream equals 1 cup. I used about 3/4 cup and Mexican blend cheese instead of Cheddar. I topped the whole thing with a 10 oz. can of enchilada sauce mixed with about 1/4 cup of half and half to make it nice and creamy!

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