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Whisk together enchilada sauce & seasoning in crockpot. Add chicken. Cook on high 2 to 2-1/2 hours. Shred chicken. Add beans. Cook 10 minutes. Pour 1/2 can enchilada sauce in glass pan. Place spoonful of filling on bottom edge of tortilla shell. Sprinkle with parmesan cheese. Fold bottom up over filling. Fold in each side. Roll up. Place tortillas in pan. Pour remaining enchilada sauce on top. Sprinkle with cheese & bake 425 for 15 minutes.
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