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CHICKEN ENCHILADA CASSEROLE 
4-5 boneless large breasts, cooked and diced
1 24 oz container sour cream
1 jar of Pace picanté sauce
1 bag of corn tortillas, quartered
1 bag shredded cheddar cheese

In a 9x13 pan, place quartered tortillas overlapping each other. Put 1/2 of diced chicken over the tortillas.

Mix together sour cream and picanté sauce in a mixing bowl. Spread 1/2 over chicken, layer other 1/2 of tortillas over this. And repeat layering chicken, and picanté mixture. Sprinkle cheddar cheese over the top of this.

Bake in the oven at 400°F, or until cheese is bubbly.

Submitted by: Deidre
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