Ingredients

Instructions

  1. Boil chicken breast for 45 minutes to an hour.
  2. Saute garlic and onions in butter.
  3. Add flour and brown to form a light brown roux.
  4. Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
  5. Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
  6. Cook for 30 minutes, stirring frequently.
  7. Top with shredded cheese, avocados, and tortilla chips.