INGREDIENTS
1 1/2 lb
chicken breasts
24 ozs
canned tomatoes
10 ozs
enchilada sauce
1 medium
onion
4 ozs
chile peppers
2 cloves
garlic
4 cups
water
2 tsp
chicken bouillon
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
pepper
1 serving
tortilla chips
1 serving
cream
1 serving
cheese