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    Chicken Enchilada Chili

    Source of Recipe


    List of Ingredients

    Olive oil cooking spray
    1 pounds boneless, skinless chicken thighs
    1 medium onion, chopped
    1 large bell pepper, chopped
    2 cans (14.5 ounces each) diced tomatoes with roasted garlic
    2 cans (15 ounces each) chili beans in sauce
    1 can (10 ounces) enchilada sauce
    1 can (4 ounces) diced green chilies
    tablespoon cumin
    1/3 cup fat-free sour cream
    2 tablespoons chopped fresh cilantro
    Baked tortilla chips


    Directions: 1. Spray a 4-5 quart slow cooker with nonstick cooking spray. 2. Mix all ingredients except sour cream, cilantro and baked chips. 3. Cover and cook on low 7-8 hours. 4. Stir mixture to break up chicken. 5. Garnish each serving with sour cream, cilantro, and chips as desired.
    Source: Adapted recipe by Rachel Vincent, RD, LD
    Nutrition Facts: 281 calories, 32g carbohydrate, 27g protein, 6g fat, 1g saturated fat, 78mg cholesterol, 8g dietary fiber, 1433 mg sodium Exchanges per serving: 2 starch, 2 lean meat, 1 vegetable
    Yield: 6 servings ~1 3/4 cups each




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