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3 tasses de sauce pour enchilada maison ou achetée en magasin
4 tasses de poulet cuit bien haché
1⁄3 tasse de crème sure
2 cuillères à soupe de persil ou de coriandre finement haché
2 cuillères à soupe d’oignon émincé
sel et poivre noir fraîchement moulu, au goût
8 à 10 tortillas de maïs
3 tasses de cheddar fort ou de pepper jack râpé
