Healthy Mexican Chicken Bake

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 jalapeño, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup tomato paste
• 1 (14.5-ounce) can diced tomatoes with juice
• 2 cups cooked chicken, shredded
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup sour cream
• 4-6 flour tortillas

Directions

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, jalapeño, and garlic and cook until vegetables are softened, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Add tomato paste and diced tomatoes and cook until tomatoes are softened, about 5 minutes.
4. Add cooked chicken, black beans, and corn to the skillet and stir to combine. Simmer for 2-3 minutes until heated through.
5. Spray a 9x13-inch baking dish with cooking spray. Place half of the tortillas in the bottom of the dish and spread the chicken and vegetable mixture over the top. Sprinkle with cheese and top with remaining tortillas.
6. Bake for 25 minutes until cheese is melted and bubbly.
7. Garnish with cilantro, green onions, and sour cream. Serve and enjoy!

Interesting Facts

• This Mexican-style chicken bake is a great way to use up leftover cooked chicken.
• It’s a great make-ahead meal and can be stored in the refrigerator for up to 3 days.
• This dish is gluten-free if you use gluten-free tortillas.