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|
|Calories from Fat: 81 (42%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 192
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