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Chicken and veggie enchilada ingredients. Makes 8. Approx 310 cals/enchilada.
Sauce: small can tomato sauce, 3/4c chicken broth, 2 cloves garlic (minced), s&p, chipotle chili power.
Filling: olive oil, s&p, chipotle chili powder, 3 uncooked chicken breasts, 1 red pepper, lots of mushrooms, can of black beans, can of pinto beans, and whatever kind of salsa you like.
Topping: 1c reduced fat Mexican cheese
8 whole wheat tortillas.
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