Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup; 150g)
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded (about 500g)
  • 1 can (15 ounces/425g) black beans, rinsed and drained
  • 1 can (10 ounces/280g) diced tomatoes and green chilies, undrained (like Rotel)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1 ml)
  • Salt and black pepper to taste
  • 1 cup sour cream (240 ml)
  • 10 (6-inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese (about 225g)
  • 1 can (10 ounces/280g) enchilada sauce
  • Optional garnish: chopped fresh cilantro, diced avocado

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in shredded chicken, black beans, diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in the sour cream.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  4. Layer 3 tortillas on the bottom of the dish, overlapping as needed. Top with half of the chicken filling and 1 cup of cheese.
  5. Repeat with another 3 tortillas, remaining chicken filling, and remaining cheese.
  6. Top with the remaining 4 tortillas and pour the remaining enchilada sauce over the top.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the sauce is hot.
  8. Let stand for 5-10 minutes before serving. Garnish with chopped cilantro and diced avocado, if desired.