Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded chicken
- 1 can (15 oz) black beans, drained
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- In a skillet, cook onion and bell pepper until soft.
- Mix chicken, black beans, cooked vegetables, cumin, chili powder, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer tortillas, chicken mixture, cheese, and sauce.
- Repeat layers, ending with cheese on top.
- Bake for 25 minutes or until bubbly.
- Let cool slightly before serving.
Notes
- Use flour tortillas if preferred.
- Add jalapeños for extra spice.
- Can be made ahead and refrigerated.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg