Ingredients:

  • 1 lb boneless skinless chicken breast, diced small
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10 oz corn tortillas, cut into 1-inch pieces
  • 15 oz red enchilada sauce
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup chicken broth
  • 2 cups Monterey Jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes until translucent, then stir in the garlic and cook for another 30 seconds.
  2. Increase heat to high and add the diced chicken breast. Cook, stirring occasionally, until the meat is browned and no longer pink.
  3. Stir in the corn, black beans, and the cut-up tortilla shards. Pour the enchilada sauce and chicken broth over the mixture, stirring well to coat all tortillas. Lower heat to medium-low and simmer for 5–8 minutes until the sauce thickens and tortillas are tender.
  4. Smooth the top of the mixture with a spatula and sprinkle with shredded Monterey Jack cheese. Broil in the oven for 3–5 minutes until the cheese is bubbly and browned. Garnish with chopped cilantro and serve with lime wedges.