Enchilada Chili

Name: Enchilada Chili
Yield: 8 servings
Ingredients: 1 lb ground chicken breast skinless; 1/2 cup onions, chopped; 14 1/2 ozs canned diced tomatoes with green chilies, undrained; 10 ozs enchilada sauce; 5 ozs frozen corn, thawed; 16 ozs canned chili beans; 1/2 tsp salt

Adapted from General Mills, Inc.

1 lb ground chicken breast skinless
1/2 cup onions, chopped
14 1/2 ozs canned diced tomatoes with green chilies, undrained
10 ozs enchilada sauce
5 ozs frozen corn, thawed
16 ozs canned chili beans
1/2 tsp salt

In large saucepan, cook chicken and onions until chicken is no longer pink. Add tomatoes, enchilada sauce, and corn. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally. Stir in beans and salt. Cook 15 minutes, stirring occasionally, until thoroughly heated.

Posted: 7/28/2011

Soups & Stews

Rated by 0 users (0.00)

WW Points^* : 2.89

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 162 Calories from Fat 25 (15%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g	11%
Sodium 701mg	29%
Potassium 0mg	0%
Total Carbohydrate17g	6%
Dietary Fiber 3g	12%
Sugars 4g
Protein 17g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.