Ingredients
- 5 large burrito flour tortillas
- 2 boneless skinless chicken breasts or 3-4 chicken thighs
- 20 oz canned mild or hot red enchilada sauce
- 2 cups shredded mexican blend cheese
- 1 cans (15 1/2 oz) black beans
- 4 1/2 oz can chopped green chilis
- 1/4 cup chopped green onions for garnish (optional)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chipotle chili powder
- optional 1 chipotle chili in adobe sauce
- salt and pepper to taste (optional)
- guacamole or sour cream for topping if desired (optional)
Steps
- Heat the oil in a 12-inch skillet over medium heat, then cook the chicken with cumin, chipotle powder, salt, and pepper for 8 minutes per side.
- Check that the chicken reaches 165 F, then transfer it to a plate and shred it after 5 minutes.
- Pour half the enchilada sauce into the skillet, then layer in torn tortillas, beans, chiles, chicken, and remaining sauce.
- Cover the skillet and simmer over medium-low heat for 10 minutes until the tortillas soften.
- Sprinkle the cheese over the skillet, cover it, and cook for 3 minutes until melted.
- Top with green onions and serve with guacamole or sour cream if desired.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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