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Reviewed Chicken Enchiladas

Dec 12, 2012 in Food Network Community Toolbox on

My kids loved this when I made it with the following modifications: 2 lbs. boneless skinless thighs rather than breasts, a 4.5 oz. can of chopped green chiles, 2 chipotle peppers instead of four, omit the flour, drain the canned tomatoes and season them with two tbsp. chopped fresh cilantro, a 28 oz. can of enchilada sauce, and 1 3/4 cups cheddar"

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