1lbchicken breastsboneless, skinless; cut into bite-sized pieces
1/2tspchili powder
1/2tspgarlic powder
1/2 tsppaprika
1/2tspcumin
Salt and pepperto taste
1red bell pepperchopped
1green bell pepperchopped
1yellow onionchopped
15ozno-salt-added black beanscanned, drained and rinsed well
1cupwhole kernel cornfrozen
1cupchunky salsa
1.5cupsMexican finely shredded cheese
1cupplain Greek yogurt
Optional Toppings
Cilantro, avocado slices, tortilla chips, shredded lettuce, additional salsa, etc.
Instructions
Preheat oven to 400 F. Spray a 9x13 inch baking pan with non-stick cooking spray and set aside.
Add cut up chicken, bell peppers and onion to a large skillet. Season with various spices (chili powder, garlic powder, cumin, salt and pepper). Cook over medium heat for about 10 minutes, stirring frequently, or until chicken is cooked through.
Then stir in salsa, black beans and corn until well-combined and heated throughout. Turn down heat and let it simmer for a few minutes to cook off some liquid.
Arrange 6 corn tortillas on the bottom of the 9x13 inch pan, then layer half of the chicken and veggie mixture, half of the Greek yogurt, and half of the cheese. Spread evenly across the top.
Add another layer of 6 corn tortillas; then repeat layers of remaining ingredients. Add additional cheese on top layer, if desired.
Cover pan with foil and place in the oven for 30 minutes. Remove foil after 30 minutes, then bake for an additional 10 minutes (40 minutes total or until heated throughout and slightly browned on top).
Garnish with cilantro if desired. Serve immediately with desired toppings.
Store in an airtight container in the refrigerator for up to 3-4 days. This would likely freeze well, too!
Notes
Credit: this recipe was adapted from an original recipe by Kraft.