INGREDIENTS
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2 cups diced cooked chicken
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3 cups shredded Monterey Jack cheese blend (12 oz)
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1 can (4.5 oz) chopped green chilies, undrained
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1 package flour tortillas
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1 can (16 oz) refried beans
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1 can (19 oz) enchilada sauce
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4 medium green onions, sliced (1/4 cup)