INGREDIENTS
1 lb
boneless skinless chicken breast
28 oz
whole peeled tomatoes
10 oz
enchilada sauce
15 oz
white beans (I used navy beans)
1 cup
chicken broth
1
poblano pepper ((seeded and diced))
1 tbsp
homemade taco seasoning
6
corn tortillas
1 tbsp
olive oil
1 tsp
garlic powder ((I used roasted garlic powder))
chopped cilantro
shredded cheddar cheese
sour cream