Ingredients
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1 large onion, chopped
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1 small green pepper, chopped
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2 garlic cloves, minced
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1 tablespoon olive oil
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1/2 cup salsa
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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2 (15 ounce) cans black beans, rinsed and drained
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3 cups cubed cooked chicken breasts
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8 corn tortillas (6 inches)
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1 1/2 cups shredded monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
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sour cream
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sliced ripe olives
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chopped green onion
Instructions
- Saute the onion, green pepper and garlic in oil until tender.
- Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
- Add beans and chicken and heat through.
- Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
- Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
- Repeat with remaining tortillas and chicken mixture.
- Cover and bake at 350° for 25-30 minutes or until heated through.
- Uncover and sprinkle with remaining cheese.
- Bake 5-10 minutes longer or until cheese is melted.
- Serve with sour cream, green onions or olives if desired.