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.
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