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Chicken Enchiladas I
February 26, 2010

Very yummy enchiladas! Probably will become a staple in our household. Minor varitations based on other reviews. YOU MUST: Poach your chicken with a mixture of poultry seasonings, cumin, minced garlic, tomato sauce, and chicken broth. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!! Substitued a 1/2 jar of Ariba Roasted Mexican Red Salsa (medium) and a 12 ounce bottle of La Victoria red taco sauce (mild) for the water and tomato sauce (much needed change). Also cuts down on the sogginess other reviewers have complained about! Used the Red Enchilada Sauce from this site to finish it off. Absolutely superb!!! HELPFUL HINT: this recipe freezes extremely well. Thanks Debbie for a great recipe to build on for personal preference!!!

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