Ingredients:

  • 1 lb lean ground chicken
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 12-15 corn tortillas, cut into 2-inch strips
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sauté diced onion for 3–4 minutes until translucent.
  2. Add ground chicken to the skillet, breaking it apart with a spatula, and cook until no longer pink and slightly browned.
  3. Stir in minced garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
  4. Fold in the drained black beans and remove the skillet from heat.
  5. In a medium mixing bowl, combine softened cream cheese and sour cream. Whisk in 1/2 cup of the enchilada sauce until smooth.
  6. Spread 1/4 cup of plain enchilada sauce on the bottom of a 9x13 inch baking dish.
  7. Layer the casserole by alternating corn tortilla strips, the chicken mixture, the creamy binder, and shredded cheeses.
  8. Top with the remaining enchilada sauce and a final layer of Monterey Jack and Cheddar cheese.
  9. Bake at 350°F (175°C) for 30 minutes or until the cheese is bubbling and mahogany-colored.