Ingredients
- 1½ lbs boneless skinless chicken thighs - cut into bite-sized pieces (about 8 thighs)
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper - or to taste
- 15 oz can black beans - rinsed and drained
- 15 oz can fire-roasted tomatoes - drained
- 1 cup red enchilada sauce - about 10–12 oz
- ½ cup salsa
- 6 small white corn tortillas - sliced into 1-inch strips
- 1 cup shredded Mexican blend cheese
- Optional toppings: - Sour cream, diced green onions, chopped avocado, diced tomatoes
Instructions
- Heat oil in a large skillet over medium heat. Add chicken, season with garlic powder, cumin, oregano, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.
- Stir in black beans, fire-roasted tomatoes, enchilada sauce, and salsa. Simmer 1–2 minutes until everything is heated through.
- Add tortilla strips and stir gently until coated and softened, about 2 minutes.
- Sprinkle shredded cheese on top. Remove from heat, cover, and let sit 1–3 minutes until melted and bubbly.
- Serve warm with toppings like sour cream, avocado, or green onions.
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Notes
- Cut chicken evenly so pieces cook at the same rate.
- Drain tomatoes and beans well to avoid extra liquid in the skillet.
- Don’t skip the tortilla strips — they soak up the sauce and give it that classic taco texture.
- Cover the skillet after adding cheese to let it melt evenly without overcooking the chicken.
- Great for leftovers — reheat gently in a skillet or microwave with a splash of enchilada sauce.
Nutrition
Calories: 525kcal | Carbohydrates: 49g | Protein: 51g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 1983mg | Potassium: 945mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1199IU | Vitamin C: 7mg | Calcium: 455mg | Iron: 5mg
Nutrition info is auto-calculated and meant to be an approximation only.
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