Average Rating: 4.571428TOTAL TIME: Prep: 30 min. Cook: 1 hour
YIELD: 6 servings.Ingredients
- 3 cups shredded cooked chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) green enchilada sauce
- 1 can (4 ounces) chopped green chiles
- 1/4 cup minced fresh cilantro
- 1 tablespoon lime juice
- 9 corn tortillas (6 inches)
- 3 cups shredded Colby-Monterey Jack cheese
- Optional: minced fresh cilantro, lime wedges, salsa and sour cream
Instructions
- 1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.
- 2. Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
Nutrition Facts
1 serving: 541 calories, 27g fat (15g saturated fat), 116mg cholesterol, 1202mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 39g protein.
