Chicken and Black Bean Enchilada Bake
A hearty, flavor-boosted Mexican-inspired bake with chicken, black beans, and corn tortillas smothered in a rich enchilada sauce and cheese.
Ingredients
- 1.5 lb Chicken Breast Boneless Skinless
- 1 Egg
- 2 tbsp Olive Oil
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1 (15 oz) can, rinsed and drained Black Beans
- 1 cup frozen, thawed Corn
- 1 (10 oz) can Enchilada Sauce
- 6 Corn Tortillas
- 1.5 cups, divided Shredded Cheese
- 2, thinly sliced Green Onions
- 2 tbsp, chopped Fresh Cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, being careful not to burn.
- Add chicken and cook until browned on all sides. Season with chili powder, cumin, smoked paprika, and oregano. Ensure chicken reaches an internal temperature of 165°F (74°C).
- Stir in black beans and corn and cook for another 3 minutes to heat through.
- Remove from heat. Stir in half of the shredded cheese and cilantro.
- In the same skillet, layer tortillas, chicken mixture, and remaining cheese. Repeat layers, finishing with a layer of tortillas.
- Pour enchilada sauce evenly over the tortillas and top with remaining cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown. Let stand for 5 minutes before serving.
- Garnish with green onions and additional cilantro before serving.
Cuisine: Mexican
Suitability: high-protein
Prep Time: 25 mins
Cook Time: 40 mins
Serving Size: 3
Meal Type: dinner