1Tablespoon vegetable oil
2 chicken breasts, diced
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16 oz) can chili beans, drained
1 (11 oz) can sweet yellow and white corn, drained
1 (10 oz) can red enchilada sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1.25 oz) package taco seasoning mix
1 tablespoon dried basil leaves
Heat oil in large saucepan over medium high heat until hot. Add chicken, bell pepper and onion;
Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
