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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) chicken breasts |
Directions:
1. tablespoon olive oil
2. lb. boneless, skinless chicken breast halves
3. /2 cup diced onion
4. clove garlic, minced
5. cans (14.5 oz each) chicken broth
6. /4 cup masa harina (fine corn meal)
7. /2 cup water
8. cup enchilada sauce
9. teaspoon chili powder
10. /2 teaspoon ground cumin
11. /4 teaspoon oregano flakes
12. can black beans, washed and drained
13. can (4oz) green chilies, chopped
14. can white hominy, washed and drained, optional
15. can sweet yellow corn, washed and drained
16. can (28oz) crushed tomatoes
17. teaspoon cayenne pepper sauce (like Frank’s)
18. Directions:
19. Heat oil in large pot over medium heat and brown chicken breasts. Shred or cube and set aside.
20. To the pot, add onions and garlic; saute for 2 minutes or until onions are translucent. Pour in chicken broth.
21. In small bowl, combine/whisk masa harina with water. Add masa harina mixture to the onions, garlic and broth. Add everything else (except chicken) and bring to boil.
22. Finally, add chicken and reduce heat to low. Simmer for 30-40 minutes or until thickened. Add more water as needed. Serve with garnish (lime, cilantro, grated cheese, crumbled tortillas, sour cream) and cornbread.
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