Chicken Salsa Verde Tortilla Bake

By KDCooks

Ingredients

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breasts
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• salt & pepper
• 1 TB chopped fresh cilantro
• 2 TB chopped pickled jalapenos
• 1/2 can (15 ounce) black beans, rinsed and drained
• 2 oz. can diced green chile peppers, drained
• 1 16-ounce jars salsa verde
• 1/4 cup red onion, finely chopped
• 1/2 cup sour cream
• 6 (6 inch) corn tortillas
• 4-ounce shredded Mexican-style cheese

Preparation

Step 1

Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Saute chicken with cumin and garlice powder until chicken is cooked through, about 10-12 minutes.

Transfer to a medium bowl, cool then shred meat. Stir in salsa, cilantro, black beans, onion, green chile peppers and sour cream.

Grease a baking dish with cooking spray, place 2 tortillas over the sauce, overlapping if necessary. Top with half of the chicken mixture and half of the cheese, then repeat starting with tortillas.

Cover dish with a lid or aluminum foil. Bake for about 30 minutes or until cheese is hot and bubbly.