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1 lb shredded, cooked chicken
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1 can/15 oz peeled tomatoes, mashed
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1 can/10 oz enchilada sauce
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1 chopped onion
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1 can/4oz chopped green chili peppers
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2 minced garlic cloves
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2 cups water
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1.5 cups chicken broth
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1 tsp cumin
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1 tsp chili powder
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1 tsp salt
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1/4 tsp black pepper
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1 bay leaf
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10oz frozen corn
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1 tbsp chopped cilantro
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7 corn tortillas (optional)
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vegetable oil (optional)
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