INGREDIENTS
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Nonstick cooking spray
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12 6-inch corn tortillas
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3 cups chopped purchased roasted chicken
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3/4 cup green chile salsa
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1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers or Mexican four-cheese blend (6 ounces)
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3/4 cup refrigerated pico de gallo
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Mexican crema or creme fraiche(optional)