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    You are in: Home / Recipes / Chicken and Corn Enchiladas Recipe
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    Chicken and Corn Enchiladas

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 01, 2010

      These are great! I used fat free sour cream and made Mesa Red Sauce for the red enchilada sauce. Really flavorful and delicious. Thanks for sharing!

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    • on October 12, 2008

      Loved these enchiladas! Full of flavor. I steamed the chicken in my rice steamer to cook it, made it easy to shred and very moist. I will use less onion next time, but that is a personal preference. Great for leftovers!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2008

      These Enchiladas were a great low calorie dinner! I substituted Black Beans for the chicken to make it vegetarian and it was super! My husband said to defintily add it to the rotation:)

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    Nutritional Facts for Chicken and Corn Enchiladas

    Serving Size: 1 (208 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 213.5
     
    Calories from Fat 77
    36%
    Total Fat 8.5 g
    13%
    Saturated Fat 3.9 g
    19%
    Cholesterol 33.8 mg
    11%
    Sodium 517.0 mg
    21%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.6 g
    10%
    Protein 13.5 g
    27%

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