Sunday night is cooking night for Jenny and I. We have a few usual dishes, and this is one of our favorites, not least of which because it makes great leftovers. It may be ugly, but it's easy to cook, makes at least eight servings, and reheats well. It's also delicious. It's based off of this recipe with some improvements, the most important of which is always grease the pan! You don't want to have to chisel it out.
This recipe rewards experimentation. If you like red peppers instead of yellow, go for it. Adding sour cream or some red enchilada sauce might work well. You could probably substitute another can of beans for the chicken if you really wanted to, but I wouldn’t necessarily recommend it.
- Cooking spray
- 3 boneless, skinless chicken breasts
- 2 tablespoons ground cumin (or to taste)
- 2 teaspoons cayenne pepper (or to taste)
- 5 cloves garlic, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 can diced green chilies, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 5 ounce) can red kidney beans, rinsed and drained
- 10 (6 inch) flour tortillas
- 1/2 bunch fresh cilantro, chopped
- 1 1/4 cup shredded Mexican cheese
- Preheat oven to 350 degrees F.
- Spray large pan with cooking spray. Put over medium heat. Add the chicken, cumin, cayenne pepper, and garlic.
- Place a lid on the pan and cook until chicken is browned. Remove chicken from pan, chop it into 1/2 inch cubes, and set it aside.
- Respray pan and cook onions about 5 minutes, add the bell peppers and cook about 5 more minutes, then add the tomatoes and cook for about 1 minute.
- In a large pot, mix vegetables, chicken, black beans, red beans, and green chilies.
- Spray a 9x13 inch glass baking dish and line the bottom and sides with the flour tortillas. Pour in the mixture. Top with the shredded Mexican cheese and cilantro.
- Bake uncovered for 30 minutes or until cheese begins to brown.
Serve with sour cream, salsa, and Dos Equis.