INGREDIENTS
1 lb
shredded, cooked chicken
1 15 ounce can
whole peeled tomatoes, mashed
1 10 ounce can
enchilada sauce
1
medium onion, chopped
1 4 ounce can
chopped green chile peppers
2 cloves
garlic, minced
2 cups
water
1 14.5 ounce can
chicken broth
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
black pepper
1
bay leaf
1 10 ounce package
frozen corn
1 tbsp
chopped cilantro
7
corn tortillas
vegetable oil