Enchilada Stew

2 tb butter
1 small onion, chopped
1 Red pepper, chopped
1 tea minced garlic
1 tea cumin
1 tea Oregano
1 tea Basil
1 tea salt
1 tea black pepper
1 4oz can green chilies
1 c black beans
1 c frozen corn
1 19oz can mild enchilada sauce
4 c chicken, chopped
3 c shredded Colby jack cheese
diced tomatoes, sour cream & shredded cheese for toppings


  1. In large pot, sauté onions & peppers in butter
  2. Add add remaining ingredients except cheese and toppings, cook for 20 minutes
  3. Add cheese and stir until thoroughly melted
  4. Serve with desired toppings

Servings: 6         Net Carbs: 8.2, not including toppings


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