INGREDIENTS
2
chicken breasts
2 cans
each) black beans
1/4 cup
Cilantro
1 cup
Corn, frozen
4 cloves
Garlic
1/2 tsp
Mexican oregano
1
Onion, medium
1 15 ounce can
Tomatoes, fire roasted with juices
2 cups
Chicken broth, low-sodium
2 tbsp
Lime juice
3/4 tsp
Salt
2 tbsp
Olive oil
1 tsp
Cumin, powder
1 1/2 cups
Enchilada sauce, homemade or store-bought