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1. Combine chicken in pan with 1/2 of the green enchilada sauce, cream cheese, and a handful of cheese. Stir until warm and bubbly.
2. Place a few spoonfulls of mixture in the middle of warm tortillas and roll them up.
3. Place in lightly sprayed 9x13 baking dish. Once baking dish is full, spread the remainin green sauce over the top. Sprinkle with cheese.
4. Bake, covered, at 350 for 30 minutes and uncovered for 10 minutes.
If prepped ahead of time and kept in refrigerator, bake for 45 minutes covered and 15 minutes uncovered.
If made with real chicken (not canned), boil chicken in water until done. Drain chicken and dice into small pieces. Place in pan and begin with step 1.
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