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Steps
1
In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
2
Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.
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For an extra spicy kick, use shredded pepper Jack cheese in place of Mexican cheese blend.
Leftover shredded cooked chicken can be substituted for deli rotisserie chicken in this recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
180
Trans Fat
1/2g
% Daily Value*:
Vitamin A
15%
15%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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