Ingredients

The following ingredients have 7 Servings
  • 2 Tbsp oil
  • 1 1/2 lbs chicken tenderloins (cut into ½" pieces)
  • 1/2 yellow onion (diced)
  • 14 oz can fire roasted tomatoes with garlic (diced)
  • 15 oz can black beans (drained and rinsed)
  • 1/2 cup corn kernels (frozen )
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 10 oz can red enchilada sauce (hot, medium or mild)
  • 6 corn tortillas (chopped or torn into ½" pieces)
  • salt and pepper
  • 3/4 cup Mexican cheese blend (shredded)
  • 2 Tbsp fresh cilantro (chopped)
  • 2 green onions (sliced)

Instruction

  • Place a large skillet over medium-high heat and add oil. Add diced chicken tenders and cook 3–4 minutes until exterior of chicken is no longer pink.
  • Add the diced onion and cook an additional 3–4 minutes until onion is softened and translucent.
  • Add entire can of diced tomatoes, including juice, drained black beans, corn kernels, garlic powder, oregano and cumin and bring to a bubble. Reduce heat to medium and cook at a rapid simmer for 2–3 minutes, stirring often.
  • Add entire can of enchilada sauce and chopped corn tortillas. Stir to combine and return to a boil. Reduce heat to medium-low and simmer, uncovered, stirring frequently, for 5–6 minutes or until hot and bubbly and tortillas break down and thicken sauce.
  • Remove from heat and give casserole one last stir and season to taste with salt and pepper. Sprinkle on shredded cheese and allow casserole to sit 5 minutes while cheese melts and sauce thickens up a bit more. Right before serving, sprinkle with chopped cilantro and sliced green onions.