Thursday, June 29, 2017
Chicken Enchilada Chili
Chicken Enchilada Chili 1 pound boneless skinless chicken breasts , cut into bit sized pieces 1 small onion , chopped 1 cup frozen corn 1 (10 oz) can diced tomatoes with green chilies (Rotel) 1 (14 oz) can enchilada sauce (whatever heat level you like) 1 small can tomato sauce Cheddar Cheese , shredded (optional garnish) Chili Cheese Fritos (optional garnish) In a large pan brown chicken and onions together, until chicken is no longer pink. Add in frozen corn. Stir and cook for 2 minutes. Pour in tomatoes, enchilada sauce, and tomato sauce. Bring to boil. Cover and reduce heat. Let simmer for 15 minutes. To serve, top with cheddar cheese and crushed fritos.