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Gerry's Chicken Enchiladas

Reviewed: Oct. 2, 2013
I have made this recipe for about six families in varying spiciness by adjusting the type and amount of peppers I use. A great marinade is just simply any salsa you have laying around. And I have discontinued the use of the chicken broth due to the fact that it takes a little long to reduce. But, if you like it thinner chicken broth will do the job. This recipe works with flank steak, pork and also lamb.
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