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Easy Chicken Enchiladas



  • 1 deli-style roasted chicken, deboned and chopped
  • 1 (12 ounce) container soft cream cheese
  • Cumin, chile powder, garlic salt, pepper
  • 1 (10 ounce) can green chile enchilada sauce
  • 8-10 corn tortillas
  • 1 cup colby-jack blend shredded cheese


  1. Combine chicken and cream cheese. Season to taste.
  2. Spread 1/4 cup enchilada sauce in bottom of 9 x 13-inch baking dish.
  3. Scoop filling into tortillas, roll and lay seam side down in baking dish.
  4. Pour remaining sauce over tortillas.
  5. Sprinkle with shredded cheese.
  6. Bake at 350 degrees F for 30 minutes.

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