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Chicken Enchiladas

Servings: 5


2 cups chopped cooked chicken
2 cups (8 ounces) Wisconsin medium cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded
1 cup dairy sour cream
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
10 flour tortillas (6 inches)
1 1/2 cups enchilada sauce
1/2 cup sliced black olives
1/4 cup minced green onion

Cooking Directions:

Combine chicken, 1 cup cheddar, 1 cup Monterey jack, sour cream and seasonings; mix well. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. Pour 1/2 cup enchilada sauce on bottom of 12x8-inch baking dish. Place tortillas in baking dish, seam side down; top with remaining sauce and cheese. Bake at 350°F for 20 minutes or until thoroughly heated. Top with olives and green onion.

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