Ingredients
- 8corn tortillas
- 2chicken boneless, (skinless chicken breasts, cooked and shredded (about 10 oz))
- 1 teaspooncumin
- 1 teaspoonchili powder
- 1 teaspoonsmoked paprika
- cayenne pepper
- salt and pepper
- ¾ cupblack beans
- ½red pepper, (chopped)
- 1 tablespoonolive oil
- ½sweet onion, (chopped)
- 2cans enchilada sauce
- 2 cupsshredded cheddar jack cheese
- cilantro for topping
Directions
- 1
Preheat oven to 375.
- 2
For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Sauté until soft, about 5 to 6 minutes. Add chicken, cumin, chili powder, paprika and cayenne, salt and pepper, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.
- 3
Spray an 8×8 baking dish with non-stick spray and place 2 tortillas down, side by side. Top with filling, and repeat with other tortillas until they are gone. Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.
- 4
Bake for 25 to 30 minutes.