Favoreats
Favoreats LLC
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INGREDIENTS
2
boneless skinless chicken breasts (about 1 pound)
3 cups
chicken stock or broth
1 1/4 cups
red enchilada sauce (or 1 10-ounce can, see recipe below, homemade or store-bought)
1 can
diced tomatoes (14-ounce, with juice)
2 cans
black beans (14-ounce, rinsed and drained)
1 can
whole-kernel corn* drained (15-ounce)
1 can
diced green chiles (4-ounce)
1/2 cup
uncooked quinoa (93 grams)
2 cloves
garlic (minced)
1
medium white onion (or 1 cup, peeled and diced)
1 tsp
ground cumin
1 tsp
oregano
1 tsp
sea salt (or to taste)
chopped fresh cilantro (diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice)
1 tbsp
olive oil
1 tbsp
gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
2 tbsp
chili powder (mild, medium, or hot)
1/2 tsp
garlic powder
1/4 tsp
cumin
1/4 tsp
oregano
1 tsp
tomato paste
1 cup
chicken or vegetable stock
salt