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2 c. cooked chicken or turkey
1 small can green chilies,
1 (7 oz.) can green chili
1/2 tsp. salt
1 (12 oz.) can cream of
chicken soup
1/2 c. cream
12 corn tortillas
1 1/2 c. shredded Jack cheese
salad oil for frying tortillas

Combine chicken, chiles and salsa. Fry tortillas until
limp, not crisp, and dip in cream and soup mixture. Fill
tortilla with chicken mixture, roll and place in ungreased
baking dish 9 x 13-inch, flap side down. Pour remaining cream,
soup mixture over them and sprinkle with cheese. Bake uncov-
ered in 350 degrees oven, for 15 to 20 minutes or until thoroughly

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