Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (450g)
  • 1 medium onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained (280g)
  • 1 (1.25 ounce) package taco seasoning (35g)
  • 12 (6-inch) flour tortillas (15cm)
  • 2 cups shredded cheddar cheese (200g)
  • 1 cup shredded Monterey Jack cheese (100g)
  • Sour cream, for serving (Optional)
  • Salsa, for serving (Optional)
  • Guacamole, for serving (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
  2. Add chopped onion and green bell pepper to the skillet with the chicken. Cook until softened, about 3-5 minutes.
  3. Stir in black beans, corn, diced tomatoes and green chilies, and taco seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Preheat oven to 350°F (175°C). Spread a thin layer of the chicken mixture on the bottom of the baking dish. Top with a layer of tortillas, overlapping as needed to cover the bottom of the dish.
  5. Sprinkle with cheddar cheese and Monterey Jack cheese. Repeat layers: chicken mixture, tortillas, and cheese until all ingredients are used, ending with a layer of cheese on top.
  6. Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.
  7. Let stand for 10 minutes before cutting and serving.