Ingredients
Units
Scale
Chicken Version
- 3 cups shredded, cooked chicken (rotisserie chicken works well)
Beef Version
- 1 pound ground beef cooked and drained
- 1 medium onion chopped
- 1 cup canned black beans rinsed and drained
Both Versions
- 12 corn tortillas torn into bite-sized pieces
- 10 ounces canned diced tomatoes & green chilies undrained (use mild or hot)
- 10 ounces red enchilada sauce
- 8 ounces canned tomato sauce
- 1 cup shredded cheddar or Monterey Jack cheese divided
- salt and pepper to taste
- 3 green onions sliced (for garnish)
Instructions
For the Chicken Version
- Spray a large nonstick skillet with cooking spray. Add chicken and tortillas to the skillet and stir to mix well. Cover skillet and cook over medium heat for about five minutes, stirring often.
For the Beef Version
- Spray a large nonstick skillet with cooking spray. Add ground beef and chopped onion and cook and stir over medium hight heat until meat is no longer pink. Drain on a paper-towel lined plate. Pour off any grease from skillet and wipe clean. Return the beef mixture to the skillet and add the torn tortillas and black beans, stirring to mix well. Cover skillet and cook over medium heat for about five minutes, stirring often.
For Both Versions
- Add the tomatoes, enchilada sauce, and tomato sauce to the meat mixture and mix well. Sprinkle with 1/2 the cheese and cover with a tight fitting lid. Cook five more minutes or until hot. Sprinkle with remaining cheese and sliced green onions and serve immediately.
- Prep Time: 10
- Cook Time: 30
- Category: Mexican Food, Poultry, Red Meat
- Cuisine: Mexican