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  • Active Time : 15 minutes
  • Total Time : 45 minutes
  • Serves : 8 servings


  • 1 (30 ounce) package frozen potato crowns
  • 3 (10 ounce) cans mild enchilada sauce
  • 1 tablespoon ground cumin
  • 3-4 cups torn deli rotisserie chicken
  • 1/2 cup diced onion
  • 1 1/2 cups shredded mild Cheddar cheese
  • - sour cream


Place potatoes in the bottom of a greased 13x9-inch baking dish.

In large bowl, combine enchilada sauce and ground cumin. Add chicken and onions; toss to coat. Pour over potatoes. Sprinkle with cheese.

Bake in a preheated 375�F oven 30 minutes or until bubbly and golden brown. Serve with sour cream, if desired.

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