Yield 6 to 8 servings
Active Time 30 min
Total Time 1 hr 30 min
1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
1 can black beans
1 can diced tomatoes
1 taco seasoning packet
1 jar/can enchilada sauce
1/2 cup sliced olives (optional)
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack (I used a combination)
Nonstick cooking spray
8/14/2013 10:48:01 pm
Looks really good. I've never had goat cheese! I'm sharing the recipe tonight on my Walking on Sunshine FB page. Would love for you to link the recipe up with our linky party on my BLOG tomorrow!
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