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Baked Chicken Chilaquiles
1 package corn tortillas (6 to 7 inches)
4 cups cooked diced chicken
1 (16 ounce) jar salsa
1 cup sour cream
1/2 cup whipping cream
4 cups shredded Cheddar cheese
1/3 cup grated Parmesan cheese
1 large ripe avocado, sliced
Stack tortillas 4 at a time and slice into 1/4-inch strips. Stack tortillas.
Put half the chicken into 9 x 13-inch baking pan. Spread with half of salsa.
Stir together sour cream and whipping cream. Spread half over salsa, then layer half tortillas strips and half cheese. Repeat, ending with cheese.
Cover and bake at 350 degrees F for 40 minutes.
Sprinkle with Parmesan cheese; bake 20 more minutes.
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