Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can enchilada sauce
- Tortillas (flour or corn)
- 2 cups shredded Monterey Jack and Cheddar cheese
- 1 can black beans (rinsed)
- Sour cream (for topping)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook the chicken in olive oil until golden brown, about 6-7 minutes per side. Shred the cooked chicken.
- In the prepared dish, spread some enchilada sauce at the bottom. Layer with tortillas, followed by shredded chicken, black beans, cheese, and more sauce.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until bubbly and golden.
- Let sit for 10 minutes before garnishing with sour cream and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg