Ingredients
Yield: Serves 4
Prep Time: 10 minutes
Total Time: 50 minutes
2 tablespoons olive oil
3 to 4 chicken breast halves, cooked and shredded
1 cup sweet corn kernels
1 cup canned black beans
1/8 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon chili powder, or to taste
1/4 teaspoon garlic powder
salt and fresh ground pepper, to taste
1 can (10-ounces) enchilada sauce (I like to use Mild Red Chile Enchilada Sauce)
2 russett potatoes or 4 medium sized red potatoes, peeled, washed and sliced into thin rounds, about 1/2-inch thick
Water
1-1/2 cups shredded cheddar cheese
fresh parsley, for garnish
Preparation
