I just made this less than 20 minutes ago and it was a big hit with my family. When I boiled my chicken breast I added 2 bouillon cubes, my onion, garlic and sliced bell peppers, allowed that to cook for about 45 minutes on low and than allowed it to cool off in the water before shredding everything together. I also added jack cheese to the soup mixture, and then I had some leftover meat mixture and placed that on top of the enchiladas.
Once again thanks, let's keep-em coming.
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