Serves 8
Directions
- 1Preheat oven to 375 degrees.
- 2Heat oil in a large skillet over medium-high heat. Season chicken pieces well with garlic powder, salt, pepper, chili powder and cumin.
- 3Add chicken to hot skillet and cook, undisturbed until browned and easily releases from the pan.
- 4Add onion and stir chicken, then cook, stirring occasionally.
- 5Add 2/3 cup salsa and beans and bring to a simmer. Reduce heat slightly and cook, stirring occasionally until slightly thickened and creamy.
- 6Brush sides and bottom of an 11 x 7 baking pan with butter.
- 7Working with 1 tortilla at a time, use remaining butter to brush one side of each tortilla and place in dish. Place about 1 tablespoon of cheese in the bottom of the tortilla and top with about 1/3 cup filling and a couple more tablespoons of cheese. Fold tortilla up like a taco and place it against the edge of the pan. Repeat with remaining tortillas, filling, and cheese to fill the dish with side-by-side tacos. Top with any remaining cheese.
- 8Bake until tops of each tortilla are golden brown, toasted, and cheese is melted and bubbly.
- 9Stir together remaining salsa with sour cream until well combined.
- 10Top with lettuce just before serving and serve with the sour cream sauce.
Ingredients
- 1 1/2 tbsp olive oil
- 1 lb boneless skinless chicken breast, cut in 3/4 inch pieces
- 1/2 cup onion, finely chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 1 cup green enchilada sauce or tomatillo salsa
- 1 can pinto beans, drained
- 2 tbsp butter, melted
- 8 6-inch flour tortilla
- 2 1/2 cup monterey jack cheese, shredded
- 1/2 cup sour cream
- shredded lettuce (optional)
- other desired toppings (optional)
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