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12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
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1st Keep
 debbiewood
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