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Baked Enchiladas recipe

Flour Tortillas 10
Chicken (shredded and boiled) 2 cups
Cheese (grated) 1- 1/2 cups
Red Sauce 1 cup
Add about 1/2 cup of red sauce to the bottom of a greased pyrex dish and evenly spread around and set aside. Toast the tortillas and set aside. Use a tiny spoonful of enchilada sauce to spread around the inside of the tortilla then add about 2 tablespoons of shredded chicken and cheese. Carefully roll up the tortilla tightly. Place tortilla seam side down onto prepared baking dish and repeat until all tortillas have been used. Pour the remaining red sauce on top of the rolled enchiladas then sprinkle with remaining cheese. Bake at 180 degrees C for 25 minutes.

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