INGREDIENTS
1 tbsp
olive oil
1 cup
yellow onion (diced)
2
large cloves garlic (minced)
2 cups
enchilada sauce
1 lb
boneless, chicken breasts
1 tsp
cumin
1/2 tsp
dried oregano
1/2 tsp
paprika
1/4 tsp
sea salt
1/4 tsp
black pepper
15 oz
can black beans (drained and rinsed)
1 cup
canned corn
8
corn tortillas (cut into 8 pieces)
2 cups
cheddar cheese (divided)
1/2 cup
Queso Fresco or Monterrey Jack cheese (crumbled or grated)
sour cream/Greek yogurt
choppped fresh cilantro to garnish