INGREDIENTS
4
skinless boneless chicken breasts
1 cup
fresh corn kernels
15 oz
canned black beans
2
roma tomatoes
1 cups
enchilada sauce
1 cup
italian cheese blend
2 tbsp
olive oil
1 cup
yellow onion
3 cloves
garlic
1 tsp
jalapeno pepper
3 Tablespoons
chili powder
2 tsp
ground cumin
1/2 tsp
oregano leaves
15 ozs
canned tomato sauce
1 cup
chicken broth
1 serving
garnish