• 19 oz green enchilada sauce canned
• 8 wheat tortillas, LaTortilla Factory (1 pt each scanned)
• 16 oz fat free refried beans, can
• 1 packet taco seasoning
• 1 – 2 boneless chicken breasts, cooked and shredded (or use cooked ground turkey breast).
• 1 cup black beans, drained and rinsed
• 1 can diced tomatoes, 10-12 oz size can
• 1 6 oz can diced green chilies
• ½ onion, diced
• 1 cup reduced fat fiesta or cheddar cheese, shredded (2%)

  1. Preheat oven to 350 degrees
    • Cook the chicken breast or ground turkey. **I used my Instant Pot Pressure cooker to cook my chicken. Put 1 cup of water in the pot, put on the cover, set to pressure, set the time to 8 minutes on pressure. Use a quick release when the timer goes off. Put the chicken in a bowl, then put it in the refrigerator to chill for around 5 minutes. Use 2 forks to shred the chicken.
  2. Spray a 9 X 13 baking dish with non-stick cooking spray.
  3. Pour 1/3 of the enchilada sauce into the bottom of the pan, spread.
  4. Arrange 4 tortillas across the bottom of the pan (cover as best as possible).
  5. In a bowl mix the refried beans and the taco seasoning together.
  6. Spread this mixture in an even layer on top of the corn tortillas.
  7. Using the same bowl add the cooked chicken, black beans, tomatoes, onions, chilies and remaining enchilada sauce. Stir ingredients together.
  8. Spoon half of the mixture on top of the refried bean layer.
  9. Place the remaining 4 tortillas on top of the layers.
  10. Put the remaining chicken mixture on top of the tortillas, spread evenly.
  11. Sprinkle the cheese over the top. Bake for around 30 minutes.
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