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Speedy Chicken Enchiladas
My family loved this recipe. I made a few changes myself: I shredded the chicken instead of cubing it, I used real cheese instead of cheese soup, and I baked it in the oven (about 350° for 15 mins.) instead of nuking it. It's a bit more time consuming than the original recipe, but my family said it was definitely worth it. Good luck!
11 users found this review helpful
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Reviewed On:
Jul. 9, 2009
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