INGREDIENTS
1 tsp
black pepper
28 oz
canned tomatoes
2 cups
chicken broth
1 tsp
chili powder
1 tsp
cumin
10 oz
enchilada sauce
4 cloves
garlic
6 servings
jack cheese
1 medium
onion
6 servings
parsley
1 tsp
salt
6
skinless boneless chicken breasts
6 servings
sour cream
4
tortillas
6 servings
vegetable oil
10 oz
whole kernel corn