Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 ½ lbs), diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, diced (mixed red and green)
- 1 medium onion, diced
- 1 packet taco seasoning (or homemade equivalent)
- 1 cup corn (frozen or canned)
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- In a skillet over medium heat, heat olive oil and sauté the onions and bell peppers until softened (about 5 minutes).
- Add diced chicken and taco seasoning; cook until chicken is no longer pink (8-10 minutes).
- Stir in black beans and corn until heated through.
- Layer half of the mixture in the baking dish, pour half of the enchilada sauce over it, then add half of the shredded cheese. Repeat layers with remaining mixture, sauce, and cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg