Ingredients:
3 chicken breasts
1/2 cup flour
1 small onions ( diced)
1 teaspoon seasoning salt
1/2 teaspoon paprika
1 (10 ounce) cans rotel
1 (15 ounce) cans corn ( drained)
3 chicken bouillon cubes
1 (10 ounce) cans old el paso enchilada sauce ( mild)
1/2 cup butter
6 cups water
1 garlic cloves ( minced)
shredded Mexican blend cheese
crushed tortilla chips
sliced avocados
Directions:
Boil chicken breast for 45 minutes to an hour.
Saute garlic and onions in butter.
Add flour and brown to form a light brown roux.
Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
Cook for 30 minutes, stirring frequently.
Top with shredded cheese, avocados, and tortilla chips.
Servings: 4
Time preparation: 50 min.
Time total: 90 min.