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Mexican Enchiladas

yield: 8 total time: 70 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 teaspoon kosher salt
  • 1 red bell pepper diced
  • 1 teaspoon ground cumin
  • 1 garlic clove minced
  • 2 chicken breasts or 2 cups chicken, cooked and shredded
  • 1 cup frozen corn defrosted
  • 1 1/2 cups Mexican cheese blend
  • 28 ounces enchilada sauce
  • 8 flour tortillas

Nutrition

  • Calories : 370 calories
  • Carbohydrate : 36 grams
  • Cholesterol : 60 milligrams
  • Fat : 15 grams
  • Fiber : 4 grams
  • Protein : 23 grams
  • SaturatedFat : 6 grams
  • Sodium : 1800 milligrams
  • Sugar : 10 grams
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