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1 pkg. chicken breast tenders
1 chicken bouillon cube
1 large can or 3 small cans green chile enchilada sauce
2 c. fiesta blend shredded cheese
1 (12 count) pkg. flour tortillas
1 can refried beans
10 oz. sour cream

In medium size pot, fill 3/4 way full of water and add chicken and
bouillon cube; bring to boil. Cook chicken until fully cooked; drain
and let cool. Finely shred chicken into medium size bowl. Add 1/4
can enchilada sauce to chicken; mix well.

In 13 x 9-inch casserole dish, add 1/4 can enchilada mix to
each flour tortilla with 2 tablespoons refried beans and 2
tablespoons chicken mixture. Roll up and add to dish. Top with
remaining enchilada sauce and shredded cheese. Bake at 375 degrees about 30
to 45 minutes until bubbly and brown. Add dollop of sour cream.

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