2 cups diced or shredded chicken breast½ teaspoon garlic powder
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can red enchilada sauce - (or make your own!!)
Tortillas-Original recipe called for corn, I used regular.
2 cups Mozzarella cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heats sauté chicken with Garlic salt, and whatever else you like to use when you cook your chicken, until chicken is cooked through. Transfer to a medium bowl. Stir in the black beans (and green chili peppers if you and yours like them)
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. (or like I did, mix the cheese and sour cream together because it makes it easier to spread)
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Bake for 30 minutes in the preheated oven.
Sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. (I usually skip this step on recipes. I must say, it really makes a difference!)
And here is the enchilada sauce if you'd like to make your own. It was incredibly easy.
1 1/2 Tablespoons of Olive oil
1/2 tablespoon of flour
2 tablespoons of chili powder (ish)
1 cup of water (or chicken stock, I didn't have any though)
6-8 oz of tomato paste
2 teaspoons of garlic salt
Heat oil in a saucepan, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
Add chili powder and cook for another minute.
Add water, tomato paste,and garlic salt
Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Tast it and add seasonings to your preference.