Green chilies, jalapenos, to taste (optional)
1 cup onion, chopped
1/2 cup green peppers chopped kidney or black beans
1 can chopped tomatoes
1 large can enchilada sauce
salt and pepper to taste
1/2 small bag crushed tortilla or corn chips 1 can corn
Boil chicken in water until fully cooked and tender. Remove bones and skin and chop the meat Add chicken, onions, green pepper, corn, beans and tomatoes to chicken broth. Simmer until veggies are cooked. Add enchilada sauce and crushed chips. Serve with cheese, sour cream, salsa, olives and additional chips.
"Cheryl started making it. We've always got so much chicken around here. I was almost afraid to make it because she did it so well," said Brenda Dunn.
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