2 lb. boneless skinless chicken breasts, cut into thirds
1⁄2 large yellow onion, finely chopped
1 (28-oz.) can fire-roasted diced tomatoes
1 (19-oz.) can red enchilada sauce
1 (15-oz.) can black beans, drained and rinsed
This story is from the Issue 07, 2022 edition of Delish.
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This story is from the Issue 07, 2022 edition of Delish.
Subscribe to Magzter GOLD to access thousands of curated premium stories, and 8,000+ magazines and newspapers.
Already a subscriber? Sign in
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