From Allrecipes.com, October 2008.
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low setting for 6-8 hours or on High setting for 3-4 hours.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 192 | ||
Calories from Fat: 81 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 42mg | 13 % | |
Sodium 565.8mg | 20 % | |
Potassium 383.2mg | 10 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 12.7g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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