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Ingredients
0 servings
0.5yellow onion
peeled and minced
2garlic cloves
peeled and minced
1 tablespoontaco seasoning
1 x 15 ouncecan red enchilada sauce
¾ cupchicken broth
1boneless chicken breast
1 cuppinto beans
cooked, rinsed and drained
1 x 4 ouncecan green chilis
1cob
Corn from, kernels removed
4corn tortillas
cut into triangles
½ cupMonterey jack cheese shredded
1 cupMexican three cheese shredded
Green onions
for toppings
Sour cream
for toppings
Avocado
for toppings
Instructions
Step 1
In a medium skillet, set over medium heat, add the oil. When warm, add onions and cook until softened, then garlic. Add taco seasoning, enchilada sauce, chicken broth, and chicken breast. Cover with a lid and cook for about 7-8 minutes, until the chicken is fully cooked.
Step 2
Remove the chicken from the pan and shred. Add back to the pan, along with the pinto beans, green chilis, corn, and cut up tortillas. Bring to a gentle simmer and cook for an additional 5-6 minutes.
Step 3
Top with shredded cheese, cover for 2-3 minutes. Garnish with toppings, serve immediately.
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