This is one of those quick meals that are perfect for busy weeknights. Whenever I have to work over, or if we have one of our hundreds of activities going on in the evening, this is a recipe that I commonly reach for. I know that it is going to go together quickly and easily, and I also know that the whole family is going to love them. I dollop a big scoop of sour cream on top of mine…delicious! Everyone likes them a little different, find out what your fave is. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“It’s a little bit different than the typical meat and potato recipe but…”
It’s certainly not the same as the traditional meat and potatoes but… it’s amazing!
Ingredients
8 Azteca Flour Tortillas
3 (16 oz) Boneless, Skinless Chicken Breasts, cubed and cooked
1 tsp Cumin
3/4 c. Bush’s Black Beans
1/2 Red Pepper, chopped
1 Tbsp Olive Oil
1/2 Sweet Onion, Chopped
1 10 oz can Old El Paso Enchilada Sauce
2 C. Kraft Mexican Cheese
Instructions
Preheat oven to 375 degrees
Heat skillet on medium heat and add olive oil, onions and peppers. Saute until soft, about 5-6 minutes.
Add chicken, cumin, 1/2 the can of enchilada sauce, black beans and 1c. of the cheese. Stir unil warm and combined.
Spray a 13×9 in baking dish with non-stick spray and put 2 tortillas on the bottom. Top with filling and repeat until tortillas are gone.
Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.
Bake for 25-30 minutes.
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Quick Tip: Sharp cheddar cheese is tasty in here too.
Thanks again to Julie’s Eats & Treats for this mouthwatering recipe.
