Ingredients
Scale
- 2 Tbsp olive oil, divided
- 4 white corn tortillas
- 20 ounces boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp chili powder
- Dash of smoked paprika
- 1/2 cup diced onions
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1/2 cup diced orange pepper
- 1 (15.5 oz) can chili black beans
- 1/2 cup frozen sweet white corn
- 1 cup shredded pepper jack cheese
- For topping: salsa and sour cream
Instructions
- Heat oven to 350° F.
- Heat a large skillet over medium high heat. Add in 1 Tbsp of the oil and swirl around. Add in the tortillas and heat on each side until light brown bubbles start to form. Place the corn tortillas in a 9×9 inch baking dish and set aside.
- Add the remaining 1 Tbsp of oil into the skillet and add in the chicken. Season with the salt, pepper, cumin, chili powder and smoked paprika. Cook for about 4 minutes and then add in the onions and peppers and cook for another 4 minutes.
- Stir in the beans and corn until combined. Turn off heat.
- Tear the corn tortillas into bite size pieces. Pour the skillet mixture over the top of the tortillas. Sprinkle the pepper jack cheese on top.
- Bake for 25 minutes. Serve with sour cream and salsa.
Notes
For tender chicken: slice against the grain. Look at the muscle fibers and cut perpendicular to those lines. Slice into ½ inch wide strips. Turn the strips 90° and cut crosswise into ½ inch cubes.
- Category: Chicken
- Method: Stove and Oven