Directions: Heat the olive oil in a large saute pan. saute the onion for 4 minutes until tender. Add the garlic and bell pepper and cook for two minutes, stirring often. Add the corn, chicken, and cumin and mix to combine. Stir in the cilantro and set aside the mixture. To assemble, dip one tortilla into the enchilada sauce, then lay it into a round casserole or pie dish. Cover the tortilla with a spoonful of the chicken mixture. Top with a handful of cheddar and jack cheese. Repeat the assembly, ending with a tortilla on top. Spread the top of the pie with the remaining enchilada sauce and remaining cheese. Bake at 350 degrees for 30 minutes. Cut into wedges and serve.
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|Serving Size: 1 Serving (1065g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 720 (62%)|
|Amt Per Serving||% DV|
|Total Fat 79.9g||107 %|
|Saturated Fat 46.5g||233 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 219.2mg||67 %|
|Sodium 3396.4mg||117 %|
|Potassium 534.8mg||14 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 44.2g|
|Protein 64.3g||92 %|
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Calories per serving: 1160
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