This original Cooking Light recipe calls for a Salsa Verde sauce and great northern beans . This time I decided to try it with enchilada sauce and black beans and I was pleased. It’s an easy way get your Mexican food fix without blowing up the calories, and it can feed the family for days! However you decide to make it, green sauce or red, I know you will happy with the results.
*Recipe adapted from Cooking Light.
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans black beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup non-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) can enchilada sauce
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and enchilada sauce in a blender, and process until smooth. Pour over top of tortillas.
Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.