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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I had a quesadilla recipe that I swore by until my friend made these. I would make this every day if my husband would be okay with it. The best thing is that it's a great make-ahead meal! Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
1 (10 ounce) can red enchilada sauce |
1/4 cup heavy whipping cream |
32 inches flour tortillas |
2 cups shredded monterey jack cheese, plus 1/4 cup for the top |
1/2 chopped red onion |
1 (15 ounce) can black beans, drained and rinsed |
coarse salt & freshly ground black pepper, to taste |
Directions:
1. Heat oven to 350 degrees.
2. Drizzle the chicken with olive oil and season with salt and pepper. Bake for 15-20 minutes or until cooked through. Let cool and finely chop.
3. In a small bowl, mix the sauce and cream.
4. Spoon 1/4 of the sauce mix on the bottom of the casserole dish. Tear up the tortilla and spread along the bottom on top of the sauce.
5. Cover with a third each of the cheese, chicken, onion and black beans. Repeat twice-There should be three layers.
6. Top with the remaining tortilla, sauce mix and cheese.
7. Cover tightly with foil and put it in the freezer if you want to or skip to cooking instructions.
8. Thaw.
9. Preheat oven to 400 degrees.
10. Baked covered for 20 minutes, uncover and bake 10 minutes more.
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