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Easy and Fabulous Chicken Enchiladas

3 boneless skinless chicken breasts
2 tsp. Mrs. Dash Southwest
Chipotle seasoning
1/2 tsp. Salt
1 (8 oz.) cream cheese, softened
1 (10.75 oz.) can condensed cream
of chicken soup
1 (4oz). can diced green chilies
3 green onions (including green tops),
10-12 flour tortillas (7" diameter)
1 (10 oz.) can enchilada sauce
4 c. shredded Colby/Monterey Jack
cheese, divided
Optional Garnishes:
Sour Cream
Shredded Lettuce
Diced Tomatoes

Flatten chicken breasts and sprinkle both sides with Mrs. Dash seasoning and salt. Slow roast in oven at 250º for approximately 50-60 minutes, turning several times. Allow to cool slightly, then shred chicken into small pieces. Grease 9x13 dish with nonstick cooking spray. In separate container combine chicken, cream cheese, soup, chilies, green onions and two cups shredded cheese. Spoon this mixture onto each tortilla and roll up. Pour a very small amount of enchilada sauce on the bottom of baking dish. Tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled up and placed in the dish, take the remaining enchilada sauce and pour it across the enchiladas. Sprinkle the remaining two cups shredded cheese evenly over the top. Cover baking dish with foil and bake for 30 minutes at 275º. Uncover and bake an additional 10 minutes. Serve with optional garnishes if desired.

Rebecca Seiler - Maurertown, VA

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