Ingredients:
- 3 boneless skinless chicken breasts
- 1 14 oz can enchilada sauce
- 1 4 oz can of green chiles
- 2 chipotle peppers, diced
- 3 cups Monterey Jack cheese, shredded
- 6 6-inch corn tortillas
- 1 cup black beans
- 1 cup corn, fresh off the cob or frozen
- Scallions, garnish
- Cilantro, garnish
Directions
- Combine chicken, enchilada sauce, green chiles, and chipotle peppers in a large pan over medium heat and cook for 20 minutes until the chicken is fully cooked through. Remove the chicken and shred, reserve all the sauce.
- Preheat the oven to 375 degrees.
- In a baking dish, layer the ingredients starting with the sauce, 3 tortillas, ½ the shredded chicken, ½ the black beans, ½ the corn, and ½ of the cheese. Repeat this for the second layer with remaining ingredients.
- Bake for 20-30 minutes uncovered, until dish is bubbly, and the cheese has melted and started to brown.
- Top with scallions and cilantro to serve.