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Ingredients
Scale
- ½ tablespoon avocado or coconut oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded chicken (preferably rotisserie)
- 1 – 15 oz can black beans, rinsed
- 1 – 4 oz can green chiles
- 1 – 15 oz jar red enchilada sauce
- 1 cup chicken broth
- 6 gluten-free 6-inch tortillas, cut into quarters
- 6 oz shredded Monterey Jack and cheddar cheese blend
- Juice of one lime
- Cilantro, for garnish
- Shredded romaine lettuce, for serving
- Lime wedges, for serving
- Sour cream, for serving
Instructions
- Preheat the oven to 425°F.
- Sauté garlic and onion in oil until translucent.
- Mix chicken, sautéed ingredients, black beans, green chiles, enchilada sauce, broth, and lime juice in a large bowl.
- Fold in tortilla quarters gently.
- Transfer mixture back to skillet and top with cheese.
- Bake for 15-20 minutes until bubbly and golden.
- Garnish with cilantro and serve warm with lettuce, lime wedges, and sour cream.
Notes
Use fresh, high-quality ingredients for the best flavor.
Rest the dish after baking to allow flavors to settle.
Adjust chipotle powder to vary spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Baking
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 7
- Protein: 30
- Cholesterol: 75