INGREDIENTS
1 lb
chicken
15 oz
canned tomatoes
10 oz
enchilada sauce
1 medium
onion
4 oz
chile peppers
2 cloves
garlic
2 cups
water
14 1/2 oz
chicken broth
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
pepper
1
bay leaf
10 oz
corn
1 tbsp
cilantro
7
corn tortillas
1 serving
vegetable oil