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6 servings, 2 enchiladas (296 g) each
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Place cooled cooked chicken on work surface. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate it into long shreds.
For a little heat, add a minced fresh jalapeño pepper to the chicken mixture before spooning onto tortillas.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.