Ingredients

The following ingredients have 4 Servings
  • 1½ pounds chicken breast ((cut into small cubes))
  • 2 tsp cumin powder
  • 3 tbsp olive oil
  • 1 cup diced onion
  • 1½ tbsp garlic
  • 8 oz diced green chilies
  • 1 can black beans
  • ½ cup frozen corn
  • ½ cup chopped green onion
  • 2¼ cups homemade red enchilada sauce
  • 14-16 corn tortillas ((or 8 pieces of flour tortillas))
  • ½ cup chopped black olives
  • 3 cups shredded Mexican-blend cheese
  • 1 tsp salt ((add more according to your liking))
  • ½ tsp black pepper ((add more according to your liking))

Instruction

  • Preheat the oven to 350°F. In a large skillet, heat oil over medium-high heat. Cook the onion for about 2 minutes, add garlic then keep stirring for 1 minute.
  • Add the chicken cubes and cumin. Cook for 2 minutes. Add green chilies and stir for 4-5 minutes or until the chicken is cooked through. Add black beans, corn, and black olives. Stir for 1 minute. Taste and adjust the seasoning with salt and black pepper.
  • Brush a tortilla with a small amount of red enchilada sauce. Add some of the chicken mixture, cheese, and green onion. Roll up the tortilla then place in a greased 9 x 13-inch baking dish. Repeat this process with the remaining tortillas.
  • Pour the remaining enchilada sauce on top. Sprinkle with the remaining shredded cheese, chopped green onions, and 1 tbsp of diced black olives. Bake for 15-20 minutes until the cheese is melted and the tortillas are slightly crips on the outside. Serve with toppings of your choice.