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
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