Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Enchilada sauce (store-bought or homemade)
- Corn tortillas
- Shredded cheddar and Monterey Jack cheese
- Black beans
- Chopped onions
- Fresh cilantro
- Sour cream (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the chicken breasts in a large pot until fully cooked, about 15 minutes. Shred the chicken using two forks.
- Sauté chopped onions in oil over medium heat until soft and golden, around 5 minutes.
- Stir in enchilada sauce and black beans; let simmer for 5 minutes.
- In a baking dish, layer corn tortillas, half of the shredded chicken, and half of the sauce mixture. Repeat layers.
- Top with shredded cheese and bake for 25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg