With black beans and cheese
- 1 clove garlic, minced
- 1 poblano pepper, diced
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 15 oz canned black beans, rinsed and drained
- 1 1/2 cups (14 oz jar) red enchilada sauce
- 1/2 cup salsa
- 1 spoonful Better-than-bullion chicken base
- 6 small wheat tortillas, cut into strips
- 1 cup shredded cheese
Optional Toppings
- sour cream
- green onions
- avocado
- diced tomato
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Season chicken thighs with salt, pepper, cumin, chili, and oregano. Sauté in a large skillet over medium-high heat with garlic and pepper until the chicken thighs are lightly browned and cooked through.
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Add the black beans, enchilada sauce, salsa, and bullion to the skillet. Stir well, and bring to a simmer, until black beans are cooked through.
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Add in the tortilla strips and stir until coated in sauce and heated through. Top with cheese and cover until melted, about 3 minutes. Garnish with your desired toppings and enjoy!
Adapted from https://iwashyoudry.com/chicken-black-bean-enchilada-skillet/