Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded sharp cheddar cheese
- 4 green onions, chopped (for garnish)
- 8 corn tortillas
- 1 cup sour cream (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray an oven-safe baking dish with cooking oil.
- In a skillet over medium heat, cook seasoned chicken breasts for about 6-7 minutes per side until golden brown. Once cooked through, let cool briefly before shredding.
- In a bowl, combine shredded chicken with black beans and half of the enchilada sauce.
- Layer in the baking dish: spread enchilada sauce on the bottom, add torn corn tortillas, half the chicken mixture, and a layer of cheese.
- Repeat layers with remaining tortillas, chicken mixture, and top with cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Let cool slightly before slicing; serve topped with green onions and sour cream.
Notes
- For time-saving, consider using rotisserie chicken.
- Customize by adding veggies like corn or bell peppers.
- Ensure tortillas are slightly softened before layering to prevent breaking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg