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This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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A classic and fresh layered dip has refried black beans, fresh tomatoes and avocados, and salsa, all topped with cheese, lettuce, and pickled jalapenos. Bring lots of chips!