Ingredients
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
½ cup chopped onion
½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1½ cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
Preparation
