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    • Andrea Plyler

      Buffalo chicken Enchiladas 1 lb boneless, skinless chicken breasts, cooked and shredded 14 ounce can red enchilada sauce 1/3 cup buffalo wing sauce (I use Frank's) 5 chopped green onions, divided 1 1/2 cup shredded mozzarella cheese 4 large whole wheat tortillas 1/3 cup crumbled gorgonzola cheese 1/4 cup fresh cilantro, coarsely chopped

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