INGREDIENTS
5 lb
Rotisserie chicken, cooked
30 oz
Black beans, canned
15 oz
Corn, whole kernel canned
1 tsp
Garlic powder
1
Green bell pepper
1 tsp
Onion powder
1
Red bell pepper
4 cups
Chicken stock
1 tbsp
Lime juice
1 tsp
Chili powder
2 tsp
Sea salt
2 tsp
Cumin, ground
19 oz
Enchilada sauce, red
10.5 oz Rotel (Mexican style)