INGREDIENTS
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1 Tablespoon extra virgin olive oil
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2 chicken breasts, cubed
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2 14.5-oz cans of chicken broth
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1 tsp cumin
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3/4 cup of long-grain white rice
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1 11-oz can of corn with red and green bell peppers
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1 10-oz can of green enchilada sauce
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1 cup salsa
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1 Tablespoon chopped cilantro
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2 Tablespoons lime juice
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1/2 cup fiesta blend cheese
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4 corn tortillas
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Cooking spray