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12 8-inch Corn Tortillas
1 cup shredded Mexican four cheese blend
1/2 cup fat-free cottage cheese
3/4 cup chopped white onions
1/2 cup part-skim ricotta
1 can (19 ounces) enchilada sauce
2 Tbsp diced green chilies
3 Tbsp sliced black olives
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1st Keep
 russe137
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Buffie
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