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Ingredients
- 2 cups shredded rotisserie chicken
- 1 ( 15.5 ounce) can black beans, drained
- 2 cups grated CoJack cheese
- 1 medium-large onion, chopped
- 2 tbs. olive oil
- 1 (15 ounce) can tomato sauce
- 1 tbs. chili powder
- 1/2 tsp. cumin
- 1 tbs. chopped cilantro
- 1 (14.5 ounce) can chicken broth
- 3 tbs. sour cream
- 12 corn tortillas
Details
Servings 6
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Heat oven to 375º. In medium bowl, mix chicken, beans, and 1 cup cheese; set aside.
Heat oil in 12-inch skillet over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add tomato sauce, chili powder, cumin, and cilantro; simmer until very thick, about 12 minutes, stirring frequently. Add broth and bring to a simmer. Remove from heat and whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch casserole dish. Place 6 tortillas on top of sauce. Spread chicken mixture over
Bake until bubbly, about 20 minutes. tortillas. Top with remaining tortillas, then sauce and cheese.
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