Makes 6-8 servings.
2 lbs chicken breast
½ red onion, chopped
15 oz. black beans, drained and rinsed
14 oz. fire roasted tomatoes
1 cup frozen yellow corn
6 (8”) corn tortillas
8 deli squares shredded pepper jack
2 tbsp chili powder
2 tbsp olive oil, divided
2 tsp ground cumin
salt to taste
2 scallions, finely chopped
1. Preheat oven to 425°F.
2. Slow cook chicken, onion, black beans, tomatoes, corn, chili powder, 1 tbsp olive oil, and cumin in a medium saucepan. (About 30 minutes on low-medium heat, until chicken is cooked through and tender.) Add salt to taste.
3. Remove saucepan from heat. Take out the chicken, shred it by hand, and then put it back in the saucepan and mix with the vegetables that are still in there.
4. Coat a square, shallow baking dish (8-9”) with the other tbsp of olive oil.
5. Create layers: 2 tortillas (cut in half and flipped around in order to fit straight edges of dish), chicken-veggie filling, 2 more tortillas laid out in the same way, cheese (4 deli squares laid out to fit in the pan), chicken-veggie filling, tortillas, cheese.
6. Bake 12-15 minutes until the cheese is brown and bubbly.
7. Garnish with chopped scallions and serve.