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Chicken Chile Enchiladas

kept bymondobff
recipe byThe Kitchn

1 15-ounce can Hatch red enchilada sauce (or your favorite brand)
1 8-count package taco-size soft tortillas
1 pound cooked shredded chicken (from a rotisserie chicken, or 2 to 3 cooked chicken breasts; or from my favorite pressure-cooker chicken)
1 small to medium red bell pepper, finely chopped
1 4-ounce can diced green chiles
2 1/2 cups (12 ounces) shredded cheese — Mexican blend, Monterey Jack, and/or cheddar are all equally lovely
Sour cream, to serve (optional)



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