Chicken Black Bean Enchilada Skillet

1 ½ lbs. boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
salt and pepper, to taste
15 oz canned black beans, rinsed and drained
1 ½ cups red enchilada sauce
½ cup salsa
6 small white corn tortillas, cut into 1″ strips
1 cup Mexican blend cheese, shredded

Optional Toppings:
Sour Cream
Diced Green Onions
Diced Avocado
Diced Tomatoes

Season chicken thighs with garlic powder, cumin, oregano and salt and pepper. Sauté in a large skillet over medium heat (no need to add any oil) until the chicken thighs are lightly browned and cooked through.

To the skillet add in the black beans, enchilada sauce and salsa. Bring mixture to a simmer and heat until black beans are cooked through.

Add in the strips of corn tortillas and stir gently until coated in sauce and heated through. Top the mixture with the shredded cheese and cover with the lid for about 3 minutes, until the cheese is melted. Garnish with your desired toppings.
Servings: 6

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