Chicken Enchilada Chili

• 1 pound Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
• 1 whole Small Onion, Chopped
• 1 cup Frozen Corn
• 1 can (10 Oz. Size) Diced Tomatoes With Chilies (Rotel)
• 1 can (10 Oz. Size) Enchilada Sauce
• 1 can (8 Oz. Size) Tomato Sauce
• 1/4 cups Shredded Cheddar Cheese, To Serve (optional)
• 1/2 cups Chili Cheese Fritos, To Serve (optional)

1. In a large pan, brown chicken and onions together, until chicken is no longer pink.
2. Add in frozen corn.
3. Stir and cook for 2 minutes.
4. Pour in tomatoes, enchilada sauce, and tomato sauce.
5. Bring to boil.
6. Cover and reduce heat.
7. Let simmer for 15 minutes.
8. To serve, top with cheddar cheese and crushed Fritos.

chicken breasts, onion, tomatoes, enchilada sauce, tomato sauce, cheddar cheese, chili cheese fritos

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-chili/ (may not work)