epper to taste.
Prepare the chicken:
Preheat oven to 400
gh heat on the stove, stirring often, until the breadcrumbs are warmed
th parchment paper.
Add the onion, garlic, parsley and
mbine the chicken breasts, chicken broth
ver medium heat, cook chicken until no longer pink and
prinkle smashed garlic.
layer chicken breasts.
top with tomatoes
arge saucepan, cook and stir the cream cheese and salsa over
y this in the Indian market,
eramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black
round turkey and break up the meat; cooking until no longer
Stir the melted butter into the cornbread stuffing and set
nough to hold chicken plus two quarts water
ntil done. Save the stock!
Tear chicken into pieces and toss
Cut the chicken and sausage into thick pieces
br>Add 2 cups of chicken to food processor and pulse
In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
Boil or fry chicken until done.
PREHEAT
Take the fried onions and 1 tablespoon
>the tomatoes:
Preheat the