Dinner is served

Tonight I made a delectable batch of Chicken Enchiladas; which I must say turned out pretty well.

You start by boiling several pieces of frozen boneless chicken breasts.

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While the chicken is boiling, you cook some white rice, and fry up some pinto beans.

Once the chicken is done, shred it into little pieces, then in a pot; add taco seasoning, water, and butter; then mix together the shredded chicken with frozen corn and finely chopped potatoes, and let everything boil until almost all of the water has evaporated.

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Now it’s time to fill the tortillas and wrap them.

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Once you’ve finished placing all of the enchiladas in the pan, pour enchilada sauce over the top. (You may have a little extra enchilada filling leftover.)

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Finish off your preparations with cheddar cheese sprinkled on top.

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Place in oven that’s been preheated to 400 and bake for 30 minutes.

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Enjoy. 🙂

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