Ingredient List
- 1 Tbsp extra virgin olive oil
- 3 Cups shredded Colby-Jack cheese blend
- 15 oz can black beans (drained, rinsed)
- 15 oz tomato sauce
- 12 (6-inch) yellow corn tortillas
- 1 Cup chicken stock
- 1 lb ground beef (ground chicken optional)
- 4.5 oz can diced green chilies
- 2 medium yellow onions, diced
- 2 cloves garlic, finely minced
- 1 Tbsp all purpose flour
- 2 tsp chili powder blend
- 1.5 tsp ground cumin
- 1 tsp kosher salt (divided)
- 0.25 tsp ground black pepper
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt; sauté until translucent (5 minutes).
- Add chili powder and cumin, cook 30 seconds. Stir in 1 tablespoon flour, then whisk in chicken stock, tomato sauce, and minced garlic. Simmer 5 minutes, stirring occasionally. Blend if desired for smoothness.
- In a separate skillet, brown ground beef with second diced onion; season with salt and pepper. Cook until done (5 minutes).
- Drain beef fat, then stir in green chiles, black beans, and 1/2 cup of prepared enchilada sauce.
- Spread 1/2 cup enchilada sauce in prepared baking dish. Dip 6 tortillas in remaining sauce and layer in dish.
- Spread half the beef mixture over tortillas, top with 1 cup cheese.
- Dip remaining 6 tortillas in sauce, layer over cheese. Add remaining beef mixture and top with 2 cups Colby Jack cheese.
- Bake uncovered for 20 minutes until cheese is bubbly and golden.
- Let cool slightly before serving.
