Ingredients
- 1 Tbsp butter
- Bit of oil
- 1/2 – 1 jalapeno
- Green chilies
- 2 cloves garlic finely chopped
- 3 small slices of onion finely chopped
- Seasoning mix: salt, chili powder, garlic powder, cumin, paprika
Directions
- Fry veggies in butter/oil for few minutes; set aside in warm bowl
- Add oil to coat pan
- Fry 6 pre-seasoned (salt, chili powder, garlic powder, cumin, paprika) chicken tenders — 1 minute each side
- Add can of low sodium chicken broth, enchilada sauce, and Rotel liquid
- Bring to boil; boil 5 minutes and begin shredding and returning each chicken tender
- Add black beans bring to simmer
- Portion off part and add corn, fire roasted tomato Rotel, and some extra green chilies
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