Ingredients
The following ingredients have 8 Servings
- 2 Tbsp. olive oil
- 1 1/2 cups yellow onion, (chopped)
- 2 cloves garlic, (minced)
- 1 14.5-oz. can fire roasted diced tomatoes, (undrained)
- 1 7-oz. can corn, (drained)
- 1 7-oz. can diced green chiles, (drained)
- 1 cup picante sauce
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 15-oz. can black beans, (rinsed and drained)
- 2 1/2 cups shredded rotisserie chicken
- 10 6-inch corn tortillas
- 2 cups shredded cheddar jack cheese
- chopped cilantro, (for garnish, if desired)
Instruction
- Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
- Heat olive oil in latrge skillet over medium-high heat. Add onion and cook until translucent, about 5-6 minutes, stirring often. Add garlic and cook for one more minute. Add tomatoes, corn, green chiles, picante sauce, cumin, chili powder and oregano. Bring to a boil, then reduce heat and simmer, uncovered for 8-10 minutes. Stir in the beans and the chicken.
- Spread one-third of the chicken mixture over the bottom of the prepared dish. Top, overlapping with five tortillas that have been cut into quarters and 1 cup of the shredded cheese. Add another one-third of the chicken mixture. Top with remaining 5 tortillas, chicken mixture and remaining 1 cup cheese.
- Bake, covered for 25-30 minutes until heated through. Remove from oven and let stand for 10 minutes before serving. Garnish with chopped cilantro, is desired.
