I could easily live on Mexican food every single day of my life.  Finding new ways to makeover my favy kind of food is my jam.

I saw this on Pinterest & was all I NEED DAT!! I made it with less cheese, I'm trying to be good #foodperv #icook #yum

  • 2 cups shredded chicken breast meat
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 2 Tablespoons chopped fresh cilantro
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (4.5 oz) can diced green chili peppers, drained
  • 1 (10 oz) can red enchilada sauce
  • 8 (6 inch) corn tortillas
  • 1.5 cups shredded Mexican cheese
  • 1 (8 oz) container fat free sour cream


  • Preheat the oven to 375°.
  • Heat a large skillet over medium heat & spray with cooking spray. Sauté chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans & green chili peppers
  • Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. 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
  • Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas & another sprinkle of cheese
  • Bake for 30-40 minutes in the preheated oven
  • Let it chill out 15 minutes before serving...OM NOM NOM enjoy!!