3 large chicken breast, trimmed
2 cups water
1 small onion
3 garlic cloves, chopped
1 cup enchilada sauce
1 can creamed corn
1 pkg Taco seasoning mix
1/2 cup cilantro, chopped
1 cans white beans, with juice
In large pot saute onion and garlic in frying oil over medium heat for 5 mins. Add water and chicken, stir. Boil until chicken is fully cooked, remove from pot and place on cutting board to chop and shred. To large pot, add enchilada sauce, corn, seasoning mix, cilantro and beans, stir and simmer on low. Chop and shred chicken into small pieces and add to pot. Simmer until thick. Serve with chips and dollop of sour cream.
Garnish: Corn Chips, Mexican cheese blend, Jalapeno peppers and sour cream
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