As soon as I saw this recipe go up on Picky Palette I emailed it to Rachel and said “We need to make this!” We modified the recipe a little, going with brown rice instead of white, and using store baked rotisere chicken instead of shredded chicken breast. Oh, and I accidentally bought red enchilada
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Ingredients: 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded
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