Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 bell pepper (red or green, diced)
  • ½ cup black beans (drained and rinsed)
  • 3 cups cooked chopped chicken
  • 1 packet taco seasoning
  • 28 oz green enchilada sauce
  • 1 cup sour cream
  • 12 small corn tortillas (6" each)
  • 2 cups Monterey jack cheese

Instruction

  • Preheat oven to 350°F. Combine sour cream and enchilada sauce. Set aside.
  • Cook onion in oil 4 minutes or until slightly tender. Add bell pepper and cook 3 minutes more.
  • Stir in taco seasoning, chicken and black beans with ⅔ cup water. Bring to a boil, reduce heat and simmer 5 minutes or until thickened.
  • Place ½ cup enchilada sauce in the bottom of a 9x13 casserole dish. Layer 6 tortillas on top. Add ½ of the chicken mixture and ½ of the cheese. Top with half of the remaining enchilada sauce.
  • Add 6 more tortillas, remaining chicken mixture, remaining enchilada sauce and finally the remaining cheese.
  • Bake uncovered 25-30 minutes or until hot and bubbly.
  • Cool 10 minutes before serving.