Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add 1 small yellow onion (diced) and sauté 1–2 minutes, until softened and translucent.
• Add 3 cooked chicken breasts (cubed) and cook 1–2 minutes, until the chicken is warmed and begins to brown slightly.
• Sprinkle 1 tablespoon taco seasoning over the chicken and onions and stir to coat evenly.
• Stir in 14.5 ounces diced tomatoes with green chiles (undrained), 15 ounces canned black beans (drained and rinsed), and 2 cups red enchilada sauce until combined.
• Add 1 tablespoon chopped fresh cilantro, bring the mixture to a simmer, then reduce heat to medium-low and cook 3–5 minutes until slightly thickened and the chicken is heated through.
• Add 4 (6-inch) flour tortillas (cut into 1-inch strips) and stir so the strips soften and absorb some sauce, about 1–2 minutes.
• Sprinkle 1 cup shredded Mexican cheese evenly over the top. Reduce heat to medium-low, cover the skillet, and cook 2–4 minutes until the cheese has melted.
• Remove from heat and serve immediately, garnished with cubed avocado, diced Roma tomatoes, sour cream, and chopped fresh cilantro.