Ingredients:
2 boneless skinless chicken breasts
1 tsp mince garlic
1 tbs Sriracha sauce
1 tsp chili powder
1 tsp cumin
2 red jalapenoes, minced
1 small can of black beans
1 small can of whole kernel corn
1 large can of Macayo Green enchilada sauce
3-4 cups of Sargento 4 cheese Mexican
Small yellow corn tortillas
Methods:
Preheat oven to 350.
Cut chicken into chunks and cook in a large skillet with garlic.
When chicken is cooked through, shred it in the pan. I like to use a potato masher or a wooden spatula.
Add Sriracha sauce, chili powder, cumin, and a bit of salt and pepper. Stir to combine.
Add red jalapeno. Add drained and rinsed black beans and corn to the skillet. Stir to combine.
Cook for 10 mins over medium heat.
Grease the sides of a 2-quart casserole dish.
Start with a bit of green sauce in the bottom of the dish, then a layer of tortillas. (Double up the tortillas.)
Layer sauce, chicken mix, cheese, tortillas...repeat.
Finish the top with a final layer of sauce topped with a hearty portion of cheese.
Bake at 350 for 45 mins. Rest for 5-10 mins before serving.
(I broil it for a bit after baking to make the cheese crispy and delicious.)
