INGREDIENTS
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1 1/2 lb. of chicken breasts (frozen or thawed)
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16 oz. jar of salsa (your favorite kind)
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2 cubes chicken bouillon
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8 oz. package of cream cheese
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1/4 c. milk
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2 Tbsp chopped jalapenos
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1 tsp. chicken base (the chicken bouillon paste stuff you have to refrigerate)
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1/2 tsp. garlic salt
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6-8 flour tortillas (burrito size)
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cheddar or American cheese for topping
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1/2 . canola oil (optional)