INGREDIENTS
4 cups
cook and shred Chicken, Boneless Breasts
15 1/4 oz
Whole Kernel Corn, Canned
3 3/4 cups
Enchilada Sauce
8 oz
Mild Green Chiles, Diced, Canned
14 1/2 oz
Diced Tomatoes, Canned
14 1/2 fluid_ounces
Chicken Broth/Stock
1 cup
dice Onion
1 tsp
Chili Powder
1 tsp
Cumin
1 tsp
Black Pepper