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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Jul. 25, 2011
Made this for dinner tonight. Everyone loved it! Doubled recipe & used 10" flour shells (hubby doesn't like corn), made 2 9x13 pans, 6 enchiladas per pan. Also added 4oz can of chilies to chicken filling. Topped with shredded cheese after baking, turned oven off & left inside until salad was made & table was set. Turned out perfect. Will definitely make again. (Wonder about subbing cream cheese for sour cream next time? If I try it I'll update!)
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