Ingredients
4 chicken thighs from a rotisserie chicken, shredded
16 small corn tortillas
2 cups red enchilada sauce (canned or homemade)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup black beans, drained and rinsed
1 cup diced red bell pepper
1 cup diced onion
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
Fresh cilantro, for garnish
Sour cream, for serving
3 avocados, sliced
Optional: cayenne pepper for heat
Instructions
Preheat oven broiler to high
Heat a cast iron skillet over medium-high heat; add olive oil
Sauté diced onion and bell pepper until tender
Add cumin, chili powder, garlic powder, and salt; stir to blend
Pour in red enchilada sauce, bring to a simmer
Add shredded chicken and black beans; toss to coat
Layer 4 corn tortillas in a circle in the skillet
Top half with remaining tortillas to fill the skillet
Sprinkle cheddar and Monterey Jack cheese evenly over the tortillas
Place under broiler until cheese is bubbly and golden, 5-7 minutes
Let rest 5 minutes; garnish with cilantro and sour cream; serve with avocado slices
Notes
Use store-bought organic enchilada sauce to avoid alcohol-based additives
For gluten-free, verify cheese and sauce brands
Applegate Farms offers halal-friendly cheddar cheese
Store leftovers airtight in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Stovetop and Broiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 2500mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg