Southwestern Chicken
Over Brown Rice (Into Dinner #2 Enchiladas)
Ingredients
1 1/2 lbs. boneless chicken breast, cut in bite-size pieces (I used about 1/2 bag chicken tenders)1 1/2 tsp. chili powder
1 1/2 tsp. cumin
oil
1 onion, sliced thin
1 clove garlic, minced or crushed
1 can fire roasted tomatoes, lightly drained (just pour off a little juice)
1/2 cup salsa
1 can kidney beans
cooked brown rice
cheddar cheese, shredded
FOR ENCHILADAS
8 corn tortillas
1 1/2 cups enchilada sauce, canned
Directions
(1) Sprinkle the chicken with the spices and brown in the oil in a skillet.(2) Add the onion and garlic and cook until the onion is soft.
(3) Add the tomatoes, salsa and beans.
(4) Simmer until the chicken is cooked through.
(5) Serve over the brown rice and top with cheddar cheese.
