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Chicken Enchiladas

From Cindy Cannatella
  • minutes
  • Serves 11 to 12

INGREDIENTS

1

Rotisserie chicken, whole

2

Celery stalks

2

ears Corn

2

Garlic cloves

1

Onion

12

Corn tortillas

2 tbsp

Ghee or butter

1

Mexican-style cheese

1 28 ounce can

Enchilada sauce