INGREDIENTS
2 larges
chicken breasts
1 Tbsp
butter
1 Tbsp
olive oil
15 ozs
canned tomatoes
15 ozs
enchilada sauce
1 medium
onion
4 ozs
canned green chile peppers
2 cloves
garlic
2 cups
water
14 1/2 ozs
chicken broth
1 tsp
cumin
1/2 tsp
chilli pepper
1/2 tsp
red pepper
1 tsp
salt
1/4 tsp
black pepper
1
bay leaf
10 ozs
frozen corn
1 Tbsp
cilantro
7
corn tortillas