INGREDIENTS
1 lb
boneless, skinless chicken breasts, cut into strips
1 15 ounce can
whole peeled tomatoes, mashed
1 10 ounce can
enchilada sauce
1
medium onion, chopped
2
banana peppers, chopped
2 cloves
garlic, minced
2 cups
water
1 14.25 ounce can
reduced-sodium chicken broth
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
ground black pepper
1
bay leaf
1 10 ounce package
frozen corn
1 tbsp
chopped cilantro
7
corn tortillas
vegetable cooking spray