INGREDIENTS
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(1) 28 ounce can Red Enchilada Sauce
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1 pound boneless skinless chicken breasts
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1 cup Sour Cream
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8 ounces Monterey Jack Cheese (note- half goes in the casserole, half on top)
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(1) 11 ounce bag Nacho Cheese Doritos, crushed (save 1/2 cup for topping)
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2.5 ounce can olives