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Ingredients

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Directions

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  • Heat oven to 375°F.

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  • In large bowl, combine chicken, 1/4 cup tomatillo sauce, 1/2 cup shredded cheese and the chiles.

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  • Wrap tortillas in damp paper towels. Microwave on high 1 minute.

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  • Spread 1/2 cup tomatillo sauce over bottom of flame-proof baking dish. Dip 1 tortilla in a bowl of warm water, shaking off excess. Top with about 1/3 cup chicken mixture; roll up and place seam-side down in baking dish. Repeat with remaining tortillas and filling, fitting tightly into pan.

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  • Stir sour cream into remaining tomatillo sauce. Spread on enchiladas. Top with remaining cheese.

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  • Bake in 375°F oven for 20 minutes or until heated through. If desired, place under broiler to brown, about 2 minutes.

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  • Meanwhile, prepare rice and beans following package directions. Serve with enchiladas.

Nutrition Facts

597 calories; total fat 27g; saturated fat 12g; cholesterol 99mg; sodium 1521mg; carbohydrates 53g; fiber 6g; protein 36g.

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