INGREDIENTS
4
chicken breasts
14 oz
canned tomatoes
10 ozs
mild enchilada sauce
1/4 tsp
garlic powder
1 tsp
paprika
1 tsp
salt
1 tsp
ground cumin
1 tbsp
chipotle pepper in adobo sauce
4 cups
rice
15 oz
black beans
3/4 cup
sharp cheddar cheese
3/4 cup
pepper jack cheese
1 serving
cream
1/2 cup
cream