Chicken Enchilada Bake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons cooking oil
• 4 tablespoons chili powder
• 1 tablespoon flour
• 3/4 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 2 cups water
• 2 cups canned diced tomatoes
• 1 lb cooked and shredded chicken breast
• 1/4 teaspoon minced garlic
• 1 (16 ounce) can black beans, rinsed and drained
• 1 medium onion, chopped
• 1 (4 ounce) can diced green chilies
• 12 corn tortillas
• 1 1/2 cups shredded mexican blend cheese

Recipe

• 1 combine the enchilada sauce ingredients (except water) in a saucepan until well blended. over medium heat, gradually stir in the 2 cups water. bring to a boil, stirring constantly. simmer 10 minutes and then keep warm while preparing the remainder.
• 2 heat oven to 350.
• 3 saute the onion in a little cooking oil (i use cooking spray) until tender. add the diced tomatoes, chicken, minced garlic, black beans and green chilies. cook over medium low heat for 5 minutes, or until heated through. spray a 9" x 13" pan with cooking spray and spread 1/3 of the enchilada sauce in the bottom. layer with 1/3 of the tortillas, half the filling mixture, and 1/3 of the cheese. repeat layers with 1/3 sauce and 1/3 filling and 1/3 of the cheese. top with the remaining tortillas, enchilada sauce and the cheese. bake for 20 minutes until bubbly.