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Chicken Enchiladas

serves 8

1 Tbs. butter
1/2 onion diced (1/4 cup)
1 lb cooked chicken, shredded (follow directions according to package)
1 16 oz. can enchilada sauce
1 cup shredded jack
8 flour tortillas
1/2 cup scallions, chopped
sprig of cilantro for garnish

Toppings: use as much as you like
sour cream 
olives

Pre-heat oven to 350 degrees

In a large pan, melt the butter and add the shredded chicken and onion. Saute for 1 minute. 

Dip the flour tortillas in the enchilada sauce. Place 2 Tbs. of the chicken mixture in the middle of the tortilla. Sprinkle 2 Tbs. of shredded jack cheese and a pinch of scallions.

Roll each tortilla and place in a a baking dish. Pour the remaining enchilada sauce over the finished tortillas, sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes to 1 hour. Garnish with a sprig of cilantro. Add any toppings you choose.

You can also freeze the enchiladas in a storage container. Bring to room temperature and bake the same way.

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