INGREDIENTS
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2-3 pounds boneless skinless chicken breasts (I fillet mine so they cook faster but you don't have to)
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1 can of green chili enchilada sauce (I use Old El Paso)
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1/2 teaspoon of chili powder
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1/2 teaspoon of garlic salt
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1/2 - 1 cup of shredded Monterrey Jack Cheese