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Chicken and Corn Chili

Reviewed: Aug. 9, 2010
I gave this recipe four stars out of 5, mainly because while it had an excellent taste, it didn't have the consistency of chili. It was way too thick. But, not wanting to give up on a great taste, I modified it a little and used it as a filling for enchiladas. I rolled about a two tablespoons of the mixture plus a tablespoon or so of shredded jack cheese into each corn tortilla, ending up with a full 12 enchiladas in a 9 x 13 pan. Then I topped in with a can of enchilada sauce and some more cheese, baked at a 350 degree oven for 30 minutes. Delicious! Plus there was a good amount of chili left over for freezing and using another night.
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