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6 servings, 2 enchiladas (361 g) each
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Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
These delicious enchiladas can be assembled ahead of time. Refrigerate up to 24 hours before baking in 350ºF oven 25 to 30 min. or until heated through.
* 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.