08/24/2026
// Ingredients Needed //
• 16 oz boneless skinless chicken breast, raw
• 13 'Mission' white corn tortillas
• 3 cups 'Old El Paso' red enchilada sauce
• 1 cup reduced sodium black beans
• 8 tbsp light sour cream
• 1 cup reduced fat Mexican style shredded cheese
• 1 1/2 tsp ground cumin
• 1 jalapeno pepper
• 1 green pepper
• 1 1/2 tsp chili powder
• 1 tsp garlic salt
• 1/4 tbsp minced onion
• 1 tbsp extra light olive oil
// Directions //
1. Season chicken as desired then cook/bake chicken and shred.
2. Rinse black beans and slice tortillas in pieces.
3. Chop up pepper and jalapeno.
4. Sauté pepper and jalapeno is skillet with 1 tbsp of olive oil.
5. Combine shredded chicken and enchilada sauce, then add to the skillet.
6. Stir in the black beans, then stir in the sour cream and tortilla pieces in the skillet. Add spices.
7. Bring all ingredients in a skillet to medium-high heat. Add cheese on top and serve in six proportional servings.