3 large chicken breast
1 large can green enchilada sauce
2-3 cups chicken stock
1 can petite diced tomatoes with juices
1/2 bag frozen corn
Small can green chili’s
1 white chicken chili packet
chopped onion, about 1/2 of a medium size
minced garlic, maybe a tsp or so
Few heaping tbs of sour cream
Yellow rice (precooked)
Boil the chicken in the enchilada sauce and chicken stock. KEEP LIQUID. DO NOT DRAIN. Pull chicken out, let cool then dice it up or shred it and put back in the liquid. Then add everything else except tortillas. Cook on medium until everything is hot. Yes, it is that simple!
We like to serve this with this flour tortillas and yellow rice.