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    You are in: Home / Recipes / Ww Chicken , Black Bean, and Corn Enchilada Casserole Recipe
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    Ww Chicken , Black Bean, and Corn Enchilada Casserole

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    2 Total Reviews

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    • on October 07, 2010

      Change it up! Okay so we did no cornmeal and instead of enchilada mix we used chili mix. I sauteed the garlic, onion and green pepper then added the corn and black beans. Then added the tomato paste (I think tomato sauce would be better in the future) and the chili mix and about 1 1/2 cups - 2 cups of water. I had to use a bit more than I thought because the paste couldn't break down all the way. I added shredded chicken and mixed and lastly added some cubed tomatoes and mix. I plated by layering tortilla chips, mixture, shredded cheese. If you like sour cream and chive you could add this for toppings. Thanks!

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    • on April 05, 2010

      I'm not leaving any stars. This just didn't work for us. I cut the recipe in half and did use less of the enchilada sauce to make a more firmer consistency, but this still came out so soupy. I was hoping the cornmeal would turn into a nice cornbread texture but it didn't. We also found that it lacked flavor even using the hot and spicy enchilada mix. Thanks for letting me make your recipe. Made for Spring PAC 2010.

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    Nutritional Facts for Ww Chicken , Black Bean, and Corn Enchilada Casserole

    Serving Size: 1 (456 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 306.0
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 0.9 g
    Cholesterol 29.7 mg
    Sodium 423.6 mg
    Total Carbohydrate 46.4 g
    Dietary Fiber 8.2 g
    Sugars 5.5 g
    Protein 18.9 g

    The following items or measurements are not included:

    dry enchilada mix

    fat-free cheddar cheese


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