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CHICKEN ENCHILADA HOT DISH 
4 lg. flour shells (or 8 small)
1 can mushroom or chicken soup
1 c. shredded cheddar cheese
1 c. shredded Colby Jack cheese
1 can mild enchilada sauce
1 sm. can mild green chilies
2 c. shredded cooked chicken
1 sm. can chopped black olives

Mix chicken, soup, sauce, and chilies. Heat on stove. Spray 9x13 cake pan with Pam. Layer 2 times: 2 shells, sauce, cheese, 2 shells, sauce, cheese. Top with black olives. Bake at 350 degrees for 45 minutes.
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