Ingredients

• Chicken Breast, 3 breast,
• Canned Diced tomatoes 1 can
• Enchilada Sauce, 1 can
• Onions, raw, 1 medium
• Green Chili Peppers, 1 can, 7 oz, minced
• Garlic, 3 cloves or 1 TBSP
• Water, tap, 4 cups
• Cumin, 1 TBSP
• Chili powder, 1TBSP
• Wild Blend Brown Rice-1 cup
• Zucchini, 4 medium
• Silver tequila 2 oz
• Olive oil, 2 oz
• 1 avocado
• Mexican blend shredded cheese, 1 cup approximately
• 2 green onion, sliced

Instructions

Season chicken with salt & pepper. Sear in 3 qt pot, and remove to cool. Chop zucchini into bites sized chunks. Shred or chop chicken when cool.

Add onion and garlic to saute. Deglaze pan with tequila. Add remaining ingredients and simmer over low heat covered for 2 hours, topping up water as needed.

Serve garnished with a slice of avocado, a pinch of cheese, pinch of green onion/chive and tortilla strips.

Adapted from On The Border Recipes