INGREDIENTS
2
Chicken breast
1/2 cup
Cilantro, fresh
1 1/2 cups
Corn, canned or frozen
2 cloves
Garlic
1 tsp
Oregano
1 can
Pinto beans
1
Yellow onion
32 oz
Chicken broth
1 tsp
Chili powder
1
Pepper, yellow
1
Red pepper
1 tsp
Taco seasoning
2 tsp
Cumin
3 tbsp
Butter
2 cups
Heavy cream
14 oz
Enchilada sauce, red