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“This is my absolute favorite enchilada recipe.”
READY IN:
1hr
SERVES:
6
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, sour cream and cream cheese.
  2. Add Monterrey Jack cheese , onions, green chilies and spinach.
  3. Add chicken.
  4. Put portions into tortilla shells and roll up. Place seam side down in a 9 x 13 pan.
  5. Pour any remaining mixture over top.
  6. Cover with cheddar cheese.
  7. Cover with aluminum foil and back at 350 degrees for 40-50 minutes.

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