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Chicken Enchilada Chili with Nacho Chips and Corn
This Chicken Enchilada Chili with Nacho Chips and Corn recipe contains olive oil, dried pinto beans, chicken, enchilada sauce, chili powder and more.
6 Servings
-
crockpot365.blogspot.com
Servings:
6
| Calories:
1448
| Total Fat:
140g
| Chol:
48mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
140g
215 %
Sat Fat
20g
100 %
Total Carb
27g
9 %
Fiber
8g
32 %
Sugars
4g
---
Cholesterol
48mg
16 %
Sodium
1024mg
43 %
Protein
24g
48 %
Calories:
83% Olive oil
8% Dried pinto beans
5% Chicken
2% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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.
Ingredients
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
Directions :
View recipe
directions
on crockpot365.blogspot.com
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Chicken Enchilada Chili with Nacho Chips and Corn
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