INGREDIENTS
4
skinless boneless chicken breasts
15 ozs
canned tomatoes
10 ozs
red enchilada sauce
15 ozs
canned black beans
1 medium
onion
4 ozs
canned green chile peppers
2 cloves
garlic
14 ozs
frozen corn
29 oz
chicken broth
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
pepper
1
bay leaf
1 serving
corn tortillas