Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 4 cups cooked shredded chicken
- 1 14oz can black beans, drained and rinsed
- 1 10oz can enchilada sauce
- 1 4oz can diced green chiles
- 1 cup mild salsa
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 6 6inch corn tortillas cut into strips
- 2 cups shredded Mexican or cheddar cheese
- Optional toppings: sour cream, hot sauce, cilantro
Instructions
- Preheat oven to 350F.
- Heat a large oven safe saute pan over medium-high heat. Add oil.
- Once hot, add onions and saute for 5 minutes. Stir in chicken, beans, enchilada sauce, chiles, salsa, and water.
- Stir in all spices, then add in tortilla strips. Mix well. Bring to a simmer and cook for 8 minutes over a medium simmer.
- Turn off heat and add cheddar cheese to top. Transfer to oven and bake or 15 minutes.
- Let cool ten minutes before serving. Top with sour cream, greek yogurt, cilantro, and hot sauce.
Category: dinner, meal prep, one potMethod: ovenCuisine: MexicanDiet: Gluten Free
