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To die for Cream Cheese Chicken Enchiladas: 2-3 chicken breasts, shredded 1 {8 oz.} pkg. cream cheese, 1 28 oz. can green enchilada sauce, 1 can black beans, drained & rinsed, 2 cups cooked rice, Tortillas, 1-2 cups shredded monterrey & colby cheese. Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.Brittney Sloan

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