I feel like I have been in a dinner rut lately. I just have little motivation to do much in the heat of summer, so the less time I can spend in the kitchen, the better! This recipe comes together in a matter of minutes and tastes just like enchiladas with a fraction of the work. My family loved it and I know yours will too!
8 (6-8") corn tortillas, cut into bite-size strips
3 cups cooked chicken, shredded
1 medium onion, diced
1 clove garlic, minced
1 (10 oz) can Rotel (diced tomatoes and green chilis), undrained
1 (10 oz) can enchilada sauce
1 (15 oz) can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese, divided
Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).