INGREDIENTS
2
Chicken breasts (about 1 pound), boneless skinless
2 14 ounce cans
Black beans
1 15 ounce can
Corn, whole kernel
2 cloves
Garlic
1 4 ounce can
Green chiles
1 14 ounce can
Tomatoes, fire-roasted with juice
1
White onion
2 cups
Chicken stock, good-quality
1 tsp
Salt
1 tsp
Cumin, ground
1 1/4 cups
Enchilada sauce, red homemade or store-bought