INGREDIENTS
1
Chicken breast (about 12 ounces), large boneless skinless
3
diced fresh tomatoes, fresh
1 11 ounce can
Corn, kernels
3 cloves
Garlic
1 15 ounce can
Kidney beans
1
Onion
1 15 ounce can
Pinto beans
1
Sour cream and cilantro
1
jar Salsa verde
2 cups
Rice, cooked
4 tsp
Chili powder
1
Kosher salt
2 tsp
Paprika
2 tbsp
Olive oil
2 tsp
Cumin, ground
1 lb
Cheddar-jack cheese, grated
10
Burrito-size, large
1 1/2 cups
Enchilada sauce, red