Ingredients
Scale
- 2 cups cooked chicken breast, chopped (I used rotisserie chicken)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 4 oz can green chilis
- 1 cup sour cream
- 1 1/3 cup salsa
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 10 corn tortillas, cut in half
- 2 cups shredded Mexican blend cheese
- 3 tbsp fresh cilantro, chopped
- 2 hot house tomatoes, diced
Instructions
- Pre-heat oven to 350 degrees.
- Grease a 9×13 baking dish with non-stick spray and spread 1/3 cup of salsa on the bottom of the dish. Set aside.
- In a large bowl, combine chili powder, cumin, green chilis, 1 cup salsa, sour cream, and 2 tbsp of chopped cilantro. Fold in chicken.
- In a small bowl, combine corn and black beans. Set aside.
- Layer about 5 tortillas on the bottom of the baking dish-making sure you lay the straight side of the cut tortilla on the ends of the baking dish. Spread half of the chicken mixture over the tortillas, then half of the bean mixture followed by 1 cup of shredded cheese. Repeat that layer.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes. Top with diced tomatoes and remaining cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hours
Nutrition
- Serving Size: 1 grams
- Calories: 222
- Sugar: 4
- Sodium: 426
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 15
- Cholesterol: 39