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1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green enchilada sauce
1 ½ cups frozen corn, thawed and drained
2 teaspoons garlic powder
1½ teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
1/2 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
3 cups shredded cheese
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