Ingredients
Scale
- 1.5 pounds Boneless, Skinless Chicken Breasts (Cut into bite-sized pieces)
- 1 can (7 ounces) Chipotle Peppers in Adobo Sauce
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 can (15 ounces) Black Beans (Rinsed and drained)
- 1 cup Frozen Corn Kernels
- 4–6 medium Flour Tortillas (Cut into quarters)
- 2 cups Shredded Cheese (Monterey Jack or Cheddar)
- 2 tablespoons Olive Oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare your ingredients: Dice chicken, chop onion, and mince garlic. Rinse and drain black beans.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and sauté for another 1-2 minutes.
- Add diced chicken to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Add chipotle peppers and sauce to the skillet, stir to combine, and cook for 2-3 minutes.
- Add black beans and corn, stir gently, and let simmer for 5 minutes.
- Preheat oven to 375°F (190°C). Cut tortillas into quarters.
- Layer half of the tortilla quarters over the chicken mixture, spoon half of the remaining mixture over, and sprinkle with 1 cup of cheese.
- Repeat layering with remaining tortillas, chicken mixture, and top with remaining cheese.
- Bake in the oven for 20-25 minutes until cheese is golden and bubbly.
- Let cool for 5 minutes before serving. Garnish with cilantro or avocado if desired.
Notes
For a lighter version, use chicken thighs or plant-based protein. Add more vegetables for extra nutrition. Can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg