Three-Cheese Chicken Enchiladas

tortillachickenOaxaca cheese

Three-Cheese Chicken Enchiladas

Three-Cheese Chicken Enchiladas

Enchiladas de Pollo con Tres Quesos

Recipe Yield

6 servings

Cooking time

20 minutes

Rate this recipe

4.89 from 9 votes

Ingredients

  • 16 corn tortillas homemade or store-bought
  • Double recipe Colorado Chile Salsa
  • 4 cups shredded cooked chicken or rotisserie chicken
  • 1 cup Mexican crema or sour cream
  • 2 cups grated Oaxaca cheese or mozzarella (8 ounces)
  • 2 cups grated asadero or Muenster, or Monterey Jack cheese (8 ounces)
  • 1 cup crumbled Cotija cheese or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces) 
  • 1 ripe avocado halved, pitted, and sliced, for garnish (optional)

To Prepare

  • Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
  • One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
  • Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
  • Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot.

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Comments

121comments inThree-Cheese Chicken Enchiladas

  1. Nancy C

    Jan 31

    This is such a delicious and healthy meal with all that cheese! We are a bit older, so 2 of the enchiladas are plenty for a serving. With whole grain corn tortillas, cheese for a good dose of calcium, chicken, and salsa just perfect for a grey, damp wintry warm-up meal. Lower carb than I expected. Your instructions are perfect too!

    1. Pati Jinich

      Feb 01

      So happy to hear you like this recipe Nancy, feel free to cut it in half and enjoy it!

  2. Erin

    Jan 26

    Perfect recipe for Family Fun Friday! We loved how cheesy it was. Never enough cheese for us and this recipe was perfection. Thank you so much!

    1. Pati Jinich

      Jan 27

      So happy to hear Erin! Always more cheese, right?

  3. Elle

    Jan 24

    muy delicioso y es facil

    1. Pati Jinich

      Jan 27

      Me encanta que te haya gustado Elle!

  4. Beth

    Jan 23

    Made this last weekend and it was a total hit! So yummy! Used parm on top!

    1. Pati Jinich

      Jan 27

      Mmmmm, yummy!

  5. Jane Fuhrmann

    Oct 27

    I would like to find recipes for:
    a red meat sauce to go over either chicken or cheese enchiladas
    do you have a recipe for cheese enchiladas?
    I would like to serve charros beans or borracho beans with tacos I don’t see where I can put in a recipe request on your website? The beans have beer, onions, green peppers & cilantro in it. I am not sure what the difference in the beans are but whatever has the beer in it, that is what I am looking for. The meat sauce is a traditional Tex-Mex sauce served in San Antonio.

    1. Pati Jinich

      Nov 03

      Absolutely Jane, here you go 🙂

      Red Enchiladas (you can use the sauce on top of chicken as well): https://patijinich.com/enchiladas-in-red-tomato-sauce/
      Cheese Enchiladas recipe here (just leave out the chicken): https://patijinich.com/three-cheese-chicken-enchiladas/
      My take on Cowboy Charro Beans: https://patijinich.com/cowboy-charro-beans/ or another option for Border Pintos https://patijinich.com/border-pintos/

  6. English ENGLISH

    Sep 27

    Hello Pati

    Your enchiladas look so good when I read the recipe it reads like white mans enchilada. My mother made enchiladas hers were made of
    hamburger, chorizo, green onions and jack cheese.

    1. Pati Jinich

      Oct 05

      Glad you liked them!

  7. Elle

    Aug 25

    this was so easy, and delicious, to make. we’ll be making this recipe again to enjoy.

    1. Pati Jinich

      Sep 04

      Glad to hear Elle, yay!

  8. Alicia Nolasco

    Aug 25

    I cannot wait to make these for my family!

    1. Pati Jinich

      Sep 04

      Yay, enjoy you guys!

  9. Sharon

    Aug 25

    I saw your enchilada recipe but could never find recipe till now,the one with 5 Roma tomatoes. Will make this now will let you know after I make it. Thanks again. love your show on saturday and watching boys grow up before our eyes.

    1. Pati Jinich

      Sep 04

      Thanks so much for following Sharon, let me know how you liked the enchiladas 😉

  10. Bonnie brasel

    Aug 24

    This is my fav enchilada recipe I make
    Why do Mexican Resturants just roll up meat
    In a tortilla place on plate and pour sauce on it so yuk!!! These are the real deal!!!

    1. Pati Jinich

      Sep 04

      Yay! So glad that you liked my recipe Bonnie 😉

  11. Mark H

    Apr 28

    Delicious. Used Pati’s Roasted Charred Chicken for filling. Chicken was excellent both ways!

    1. Pati Jinich

      Jun 05

      Oh, yummy, such a great idea Mark!

  12. Alicia

    Apr 11

    Hi Pati, Love your show and recipes !!!

    1. Pati Jinich

      Jun 06

      Thanks so much Alicia, un abrazo!

  13. Wendyanne C.

    Feb 17

    Well, I finally had the opportunity to cook one of Pati’s recipes because we had a couple of more people over and thought that everyone could get thru the dish. Everyone really enjoyed it, but it was so filling, I still had lots left-overs. I will definitely make this again for two of us, but cut the recipe in half, of course, and add a little more spice. The salsa will regularly be seen on my table. Yum!

    1. Pati Jinich

      Mar 08

      So glad everyone enjoyed these Enchiladas, yay!

  14. Andrew

    Feb 03

    The enchiladas are very delicious and my family enjoy watching your show on TV 📺

    1. Pati Jinich

      Mar 13

      Thanks so much to all for tuning in Andrew 🙂

  15. Linda

    Jan 10

    Sounds totally awesome,will have to try it,thank you

    1. Pati Jinich

      Jan 30

      Enjoy them!

  16. DAVID GARCIA

    Nov 16

    delicious plate

    1. Pati Jinich

      Dec 11

      Glad you liked it!

  17. Laura

    Jun 13

    Hi Pati,

    Can you freeze the enchiladas?; If so, do you bake them frozen or wait until they thaw?

    1. Pati Jinich

      Jun 21

      To be honest with you I wouldn’t recommend freezing them, the tortillas become soggy and not very good to be reheated 🙂

  18. Jens & Suzie in Austin, Tx

    May 22

    Hi Pati,

    Love your show, your kids in the kitchen etc… great stuff. I purchased your book, Treasures of the Mexican Table and what a great resource. I have made a few of your recipes and have found great success and also learning a great deal. Fortunately, living in Austin, Tx where we have HEB Stores which has almost all the ingredients in your recipes. Last night I took on your three cheese enchiladas, along with your version of Black Beans, Shredded Chicken and Colorado Chile Red Salsa. I had substituted Guajillo chilies instead since I had them on hand. This is perhaps why the salsa was a little less spicy then I expected. No worries, chopped fresh Serrano’s added on top before topping with the cheese made them perfect. I will say that I have adjusted the recipe to read, 3 Cheese Chicken Cholesterol Enchiladas. 1lb 4oz of cheese plus La Crema! Yeehaw! I actually didn’t use as much as your recipe called for, it seemed to be just so much so I perhaps used 3/4 of the cheese’s, half a cup of the Cotija and maybe 3/4 of a cup of the Crema. Another challenge was getting 16 of these bad boys into a 9×13 pan, I managed 11 on this run. Now, I didn’t exactly measure 1/4 of cup of chicken in each one, so maybe my “Chubby” soft taco was a little of the fat side. LOL Hey! however, your poached chicken instructions were excellent.. I will never bake my chicken breast to make enchilada’s again. The same goes for heating the corn tortilla’s in a pan and putting them wrapped in a clean kitchen towel. They were very easy to roll up and place seam side down in the salsa lined pan for baking. They were excellent and my spouse and I snarfed up almost half a pan to ourselves. I know, we were being little oinks oinks, so good.. Your black bean recipe was perfect. We love black beans and after a disastrous first attempt of cooking beans from scratch, I will find it hard to buy canned beans again due to your excellent recipe. A pot of beans will probably be a stable on the weekend moving forward. I am going to prepare your Fundido, Guajillo and Garlic Mushrooms tonight. I was going to make this as an appetizer with your enchilada’s, but that was a tad ambitious. It will be nice way to watch the PGA Championship this afternoon and prepare this. I only have one question, are the cheese measurements in your book accurate? I am curious. As mentioned, this is the 6th or 7th recipe I have prepared from your wonderful cookbook and you are making me look like a star chef to my dear spouse. For this I thank you most heartily. I have seen a few great veggie sides, that potato Istmena casserole is going to be epic. I look forward to seeing your new publications and on TV when I can. Many thanks!

    1. Pati Jinich

      Jun 04

      Thanks so very much for taking the time to send this very detailed review of the recipes you have been enjoying, so glad you liked them all!! Yes, you are right, I always go a bit over the top with the cheese, I just love it! Good thing you guys can adjust to your liking. Big hugs to you both, keep cooking and having fun 😉

  19. Susanna P

    May 15

    Hi! Do you have a salsa that’s not too hot? My little one doesn’t like hot food. Well at least not yet.

    1. Pati Jinich

      May 17

      Hi Susanna, you can adjust the heat in any recipe by perfectly deveining and seeding your peppers or by using just half of what the recipe calls for. Some salsas, like this one for enchiladas, are perfectly delicious without any hot pepper 😉

  20. Sharon Robinson

    May 05

    I love your meals, keep it up

    1. Pati Jinich

      May 13

      Thanks so much, un abrazo!

  21. Susan T

    Apr 27

    Hi Pati, You have many recipes I will be trying in the near future. But I also wanted to tell you how I started watching your show. Two years ago I was diagnosed with pancreatic cancer. To make a long story short, I was going through 6 months of chemo and like many people had no appetite. So I started watching cooking shows to try to stimulate my appetite. Not only was your show one of my favourites but it worked. I thank you not only for the recipes but also for the inspiration.

    1. Pati Jinich

      May 07

      This is very sweet of you Susan, thanks to you for the kind words and for sharing your struggle with me. Big hugs and my best wishes for your recovery and good health.

  22. Dede

    Apr 16

    Hello there, Mind telling how exactly did you make the shredded chicken?
    Did you use chicken thigh or chicken breast? Did you cook it in a pressure cooker?

    Hope you reply, thank you

    1. Pati Jinich

      Apr 19

      Hello Dede, I cooked my chicken, not in a pressure cooker, following this recipe for chicken broth http://patijinich.com/mexican-chicken-broth-405/ For my enchiladas I like white meat but you can mix and match your favorites. Enjoy!

  23. Claudia Cibrian

    Jan 18

    Hi Pati! I made these for dinner and we really enjoyed them! My son had a few servings! The only issue I had was that the tortillas got really mushy and became more of a casserole or lasagna than enchiladas. They lost their integrity. Any suggestions to keep them from getting soggy? I use my mother in law’s recipe in the past and know traditionally the tortillas are flash fried prior to sauce but didn’t do that here.

    1. Pati Jinich

      Jan 23

      Hey Claudia, for the corn tortillas to hold in enchilada shape, definitely need to pass them through hot oil before rolling and stuff them 🙂

      1. Claudia

        Jan 26

        Gracias Pati! Will do that next time!

  24. Larry and Quetta B.

    Dec 26

    We enjoy your show so much in how you travel to the source of the foods you prepare but most of all your enthusiasm as you prepare them!

    1. Pati Jinich

      Dec 26

      Gracias Larry and Quetta 😉

  25. Henrietta Boldery

    Dec 25

    I love watching your show and your recipes look yummy and I love your enthusiasm when making your recipes so it’s inspired me to try venturing in trying some you make them seem so easy I love to cook so I’m always looking for new idea’s thank you.

    1. Pati Jinich

      Dec 26

      Thanks to you Henrietta, so glad you have been tuning in and having fun 🙂

  26. Deb

    Dec 07

    These are the best red sauce enchiladas I’ve ever had and I made them from this great recipe (and btw I live in Southern AZ so have access to many authentic Mexican restaurants)! I used a little less crema because I find it rich, but other than that made both the enchiladas and the colorado sauce as noted. Cooking the colorado salsa definitely improves it.

    Thank you for this great home cook recipe!

    1. Pati Jinich

      Dec 28

      Yay, gracias for the awesome review Deb, un abrazo!

  27. Karen Schumacher

    Nov 22

    Another Pati Recipe that I will have to make over and over. My husband repeatedly requests so many of your recipes: the Cowboy Beans, the Blissful Corn Torte, Nana Jose’s Flourless Chocolate Pecan Cake, the Veggie Loaded Lasagna, and now these enchiladas! All are winners.

    The local tortilla factory has been on strike so I substituted tostadas, layering alternately in two small round casseroles – sauce, tostadas, chicken, then the crema and cheeses on top. It was fantastic. I used your Mexican Chicken Broth recipe for the shredded chicken, another that I make all the time ; )

    Thanks, Pati

    We should have regular tortillas next time.

    1. Pati Jinich

      Dec 28

      So glad you guys like my recipes, thank you! If you don’t find tortillas in your area, you can always make your own, here is my recipe 🙂 http://patijinich.com/homemade-corn-tortillas/

  28. Anonymous

    Sep 19

    that recipe looks delious

    1. Pati Jinich

      Oct 04

      Thank you!

  29. Mary Harris

    Aug 30

    Sounds yummy and fun.

    1. Pati Jinich

      Sep 18

      I hope you give this recipe a chance Mary 🙂

  30. Henry

    Jun 24

    Hi Pati!
    I have thoroughly enjoyed watching your show this past year. During a time of uncertainty and isolation with the pandemic, watching you cook and exploring Mexico with you on your show has been absolutely therapeutic. My husband and I got your book, “Pati’s Mexican Table,” earlier this year and are determined to cook every recipe! Pati, everything is out-of-this-world amazing!

    Now, onto the Three-Cheese Chicken Enchiladas. We made these last night and were both speechless about how good they were. I think these are the best enchiladas I’ve ever had. We followed the recipe exactly. We picked up all of the cheeses from one of our local Mexican markets. We will absolutely be making these over and over again.

    Thank you for such a great recipe. Thank you for opening our eyes more to Mexican cuisine. Thank you for being an absolute joy to watch. Can’t wait to get your new cookbook this fall!!

    Kindly,
    Henry

    1. Pati Jinich

      Jun 28

      Thanks so much Henry for so much kindness, you seriously made my day! So glad you are cooking through the book and enjoying the recipes. Big hugs to you and your husband 🙂

  31. Stephanie

    Jun 08

    Can you make these ahead of time?

    1. Pati Jinich

      Jun 09

      They are much better when done right before eating them Stephanie 🙂 But I understand it is a lot of work, so if necessary, you can prep them the day before without baking them, keep them in the fridge and then bake before you are ready to serve. Enjoy 😉

  32. Amanda

    May 22

    This was so good! Love your recipes, love your show, love your website, love that you share all the recipes from your show on your website!!! Thanks for being awesome Pati!!

    1. Pati Jinich

      May 23

      Thanks to you Amanda for your love and kindness 😉

  33. Norma Mendoza

    May 21

    I loved it. Followed your instructions and they came out delicious, thank you Pati !

    1. Pati Jinich

      May 23

      My pleasure! So happy you enjoyed these enchiladas Norma 🙂

  34. Joe Strunk

    May 17

    Pati My wife and I enjoy your show and purchased your cook book. I made the chili rellenos with the red sauce and the Mexican rice. First effort with rellenos. It was amazing! Mmmmm! 😎

    1. Pati Jinich

      May 23

      So glad you got the book and you are having fun cooking the recipes Joe, yay!

  35. Kim Wade

    May 15

    Anything you cook, i do believe will be delicious!!!! You could make shoe leather taste awesome!!!! we are totally gonna make this!

    1. Pati Jinich

      May 23

      Haha, thanks so much Kim! Hope you like the Enchiladas 🙂

  36. MARTA E. VERA-ZAMUDIO

    May 15

    Hola Paty!
    Love the enchiladas recipe. For the veggans in the house, what Mexican vegetable stuffing would you suggest instead of the chicken?

    1. Pati Jinich

      May 23

      Maybe a mixture of corn and poblano rajas? Mushrooms or beans are always good as well, enjoy Marta!

  37. Anita Lamas

    May 06

    I’m making chicken enchiladas today. This recipe sounds delicious.

    1. Pati Jinich

      May 10

      Hope you enjoyed the Enchiladas Anita, thanks!

  38. Lilian Carrera

    May 06

    Hola soy Lilian me gusta mucho sus programas y he cocinado unas cuantos recetas las enchiladas son deliciosas soy de Guatemala pero Vivo en Toronto Canada y mi esposa John es canadience y la facina nuestra cocina tengo q’ poner los chiles picantes con medida sus jiras me facinan los mercados y tengo 3 hijas pienso q’ cuando hace sus entrevistas con grupos de familias y la malloria de ellos no hablan ingles deveria de hablar mas Espanol eso es lo q’ veo en los videos

    1. Pati Jinich

      May 10

      Muchisimas gracias por tus comentarios Lilian, eres muy amable. Saludos hasta Toronto 🙂

  39. Manny Lopez

    May 03

    Pati definitely enjoy your show and love seeing your recipes. Looking forward to the fall season . Saludos y un fuerte abrazo.

    1. Pati Jinich

      May 07

      Thanks so much Manny, show will premiere mid September, yay! Saludos de regreso 😉

  40. LOUISE FRY, blfry65@gmail.com

    May 02

    Hi Pati, I have only watched your show once. when you showed some unusual sauces, I have ordered you book and are hoping they are in it. I have made my my on enchiladas and refried beans for over 50 years, but am anxious to try the way you make yours as it is a little different.. If I know when to watch your next pbs show I will do so.

    1. Pati Jinich

      May 07

      Thanks so much Louise, so happy you are going to give my enchiladas I try, fingers crossed! To find out about the show, check your local listings on PBS and Create.

  41. SARA Sims TOUCHARD

    May 02

    I look forward to making the Three-Cheese Chicken Enchiladas. I find that I am putting more Mexican influences into my south Louisiana cooking. Thank you, especially, for all of the looks into Mexico’s history and people in the various areas. You are a joy to watch. AND What a handsome family you have!

    1. Pati Jinich

      May 10

      You are incredible kind Sara, thanks so much for reaching out. Hope you will enjoy the Enchiladas, abrazos!

  42. Liz

    May 01

    Look so delicious but can’t have red sauce.
    Any enchilada recipes with green sauce /tomatillo?

    Thank you

    1. Pati Jinich

      May 07

      Yes! I have many here on the website, but here is this one for you to start, enjoy Liz 😉 http://patijinich.com/enchiladas_in_a_green_tomatillo_sauce/

  43. Angie

    May 01

    Excelente y muy ricas

    1. Pati Jinich

      May 07

      Que bueno que te gustaron Angie!

  44. Gloria

    May 01

    I like to add onions inside and outside the enchilada. Sometimes add chili con carne. (no beans) before I add cheese.

    1. Pati Jinich

      May 11

      Yes, yummy! That sounds like a great idea Gloria, thanks for sharing 🙂

  45. Laura.😋🌵

    Apr 30

    Super never used cheeses. Will do and try with green sauce tks so much.

    1. Pati Jinich

      May 11

      Awesome Laura, thanks!

  46. Lucia Donahower

    Apr 30

    Patient
    Congratulations on your up coming cook book! I will look for it.
    The enchilada recipe sounds delicious. Muchas gracias!
    Lucy

    1. Pati Jinich

      May 11

      Thanks so much Lucia, hope you will try these enchiladas soon 😉

  47. Rosa Soto

    Apr 30

    I will be cooking this an serving to our son who will be dinning with us this coming Sunday. His leaving in the Navy to serve in the Reserves for a month . I won’t be seeing him for “Mother’s Day” so thank you for this delicious recipe. Ok TKS

    1. Pati Jinich

      May 11

      Hope your son liked the Enchiladas Rosa! Un abrazo to both of you 🙂

  48. Carmem De Leon.

    Apr 30

    I tried them the other evening. My family loved them. They were very easy to make. I will surly fix them again. I really enjoy seeing your episodes. My mom’s family is from San Miguel Allende. I’ve been to Guadalajara before with my parents when we visited with my grandparents , it’s a beautiful city.

    1. Pati Jinich

      May 11

      So glad you guys enjoyed the Enchiladas Carmen. Un abrazo para toda la familia 🙂

  49. velia

    Apr 30

    Nada como unas ricas enchiladas hechas en casa. Gracias por traer a este país l nuestra cultura y riquísima comida MEXICANA!

    1. Pati Jinich

      May 11

      Que amable Velia, mil gracias! Un abrazo fuerte.

  50. Judith Fernandez

    Apr 30

    I add about 1 Tbs grated or 1 slice of cheese on top of the chicken then roll. I also make lazy enchilada casserole. Same ingredients just layer up like lasagna.

    1. Pati Jinich

      Apr 30

      Sometimes I do the same! 😉

  51. Sandra V

    Apr 30

    Yo le pongo el queso asadero adentro de la tortilla con el pollo y luego lo de mas arriba y salen super ricas!

    1. Pati Jinich

      Apr 30

      Ay si, que rico Sandra! Mientras mas queso mejor! 🙂

  52. Mary Wujcik

    Apr 30

    When do you use the Oaxcaca & asadero cheeses? The directions say to use the cotija cheese on the top before you bake it, but there are no instructions on using the other two. It sounds really delicious & I’m looking forward to trying it! Thanks!

    1. Pati Jinich

      Apr 30

      Hey Mary, you add the grated cheeses (Oaxaca, asadero, Munster, your choice) before the Cotija and then bake, like it says in the instructions “Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.” Hope you will enjoy these enchiladas! Un abrazo 😉

    2. Benita

      May 09

      Hi Pati, looking for a Chile sauce recipe for camerones a la Diabla. Have tried many and have not been happy. I believe your Chile Colorado recipe may work?

      Thank you,
      Benita

      1. Pati Jinich

        May 10

        Yes Benita, I think that is a great idea, let me know how you like this sauce paired with shirmp 😉

  53. Fanny

    Apr 30

    Cinco de mayo is coming up and I have enchiladas on my mind. Thank you for this easy recipe which I will try on May 5th!!

    1. Pati Jinich

      Apr 30

      Perfect for Cinco Fanny, enjoy!

  54. Ida Garcia

    Apr 30

    Hello Pati, Love, love your show.
    I have always fried my tortillas in oil first before filling them for enchiladas. If I don’t the enchiladas (salsa/sauce added) disintegrate after heating in the over. I would be interested in your comments.

    Thanks,
    Ida

    1. Pati Jinich

      Apr 30

      Hey Ida, thanks for reaching out. I sometimes also fry the tortillas before rolling the Enchiladas, like in this recipe here http://patijinich.com/sanborns-swiss-chicken-enchiladas/ but if the tortillas are sturdy enough, warming them up is more than enough in my experience. Un abrazo!

  55. MaryAnn Gillis

    Apr 30

    Delicious!!

    1. Pati Jinich

      Apr 30

      Yay!

  56. Lucy soriano

    Apr 30

    I always watch show I’m Puerto Rican and the especially when go Oaxaca Mexico. Just love it thank you

    1. Pati Jinich

      Apr 30

      Thanks so much Lucy for tuning in, so glad to read you are enjoying the show. Stay tuned as I am in Jalisco, Mexico filming the next season that will premiere early in the fall, hope you will enjoy it as much! Un abrazo 😉

  57. David Kaatz

    Apr 30

    Thank you for this simple recipe for a lunch or dinner. It was very easy to prepare for my family .

    1. Pati Jinich

      Apr 30

      So glad you liked it David 😉

  58. frederique jennette

    Apr 30

    This looks so inviting, I will try it very soon.
    Good luck with your forthcoming series and book!

    1. Pati Jinich

      Apr 30

      Thanks so much Frederique, very sweet of you 😉

  59. Edward Contreras

    Apr 30

    Let Pati know if she needs someone to sample her please call me!!!

    1. Pati Jinich

      Apr 30

      Haha, thanks Edward!

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