In a crock pot, mix the enchilada sauce packet together with the water and tomato sauce. Add the Cream of Chicken Soup and milk. Whisk together. Add the Chicken. Pour drained black beans, corn, diced green chiles, & diced tomatoes on top. Cook on low for 6-8 hours. Before serving, take out the chicken and shred. Then add it back in and stir. Serve with sour cream, grated cheddar cheese, tortilla strips, Cilantro, and avocado to taste.
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|Serving Size: 1 Serving (621g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 197 (37%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 81.3mg||25 %|
|Sodium 2364.9mg||82 %|
|Potassium 1071.5mg||28 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 33.8g|
|Protein 39.8g||57 %|
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Calories per serving: 539
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