# Components:
→ Chicken
01 - 2 cups cooked shredded chicken breast
→ Seasonings
02 - 1 packet (about 1 oz) taco seasoning
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
→ Vegetables
05 - 1 cup canned black beans, drained and rinsed
06 - 1 cup frozen corn, thawed
07 - 1/2 cup diced red bell pepper
08 - 1/2 cup sliced green onions
→ Sauce & Fillings
09 - 1 cup salsa (mild or medium)
10 - 1/2 cup sour cream
→ Cheese
11 - 2 cups shredded Mexican blend cheese
→ Base
12 - 4 large flour tortillas (10-inch)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, stir together shredded chicken, taco seasoning, garlic powder, onion powder, black beans, corn, diced bell pepper, sliced green onions, salsa, and sour cream until evenly mixed.
03 - Arrange two flour tortillas flat across the bottom of the prepared dish, overlapping as necessary to cover the entire surface.
04 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 1 cup of shredded cheese.
05 - Place the remaining tortillas on top and spread the rest of the chicken mixture evenly over them. Top with the remaining 1 cup of shredded cheese.
06 - Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbling.
07 - Allow the dish to rest for 5 minutes before cutting into portions. Garnish with additional green onions or chopped cilantro if desired.
