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Chicken Enchilada Casserole

kept byhawk206

8 small tortillas cut into halves, corn or flour
2 cups of cooked shredded chicken breast
2 cups of shredded Monterey Jack cheese
1 15-ounce can of pinto beans rinsed and drained
2 cups red enchilada sauce
cooking spray
optional garnishes: olives sour cream, red onions, cilantro, green onions, avocado, tomato



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