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4 servings, 2 enchiladas (282 g) each
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Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise into opposite directions, separating it into long shreds.
For a spicier flavour, add 1 drained can (127 mL) chopped green chiles to the filling mixture before using as directed.
* 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.