INGREDIENTS:
• 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%)
INSTRUCTIONS:
- 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. - Spray a 9 X 13 baking dish with non-stick cooking spray.
- Pour 1/3 of the enchilada sauce into the bottom of the pan, spread.
- Arrange 4 tortillas across the bottom of the pan (cover as best as possible).
- In a bowl mix the refried beans and the taco seasoning together.
- Spread this mixture in an even layer on top of the corn tortillas.
- Using the same bowl add the cooked chicken, black beans, tomatoes, onions, chilies and remaining enchilada sauce. Stir ingredients together.
- Spoon half of the mixture on top of the refried bean layer.
- Place the remaining 4 tortillas on top of the layers.
- Put the remaining chicken mixture on top of the tortillas, spread evenly.
- Sprinkle the cheese over the top. Bake for around 30 minutes.
