Ingredients
1tbspolive oil
1smallwhite onionpeeled and diced
1redbell peppercored and diced
4ozOld El Paso chopped green chiles
1cupblack beansrinsed and drained
½cupwhole-kernel corncanned or frozen
3cupsshredded cooked chicken
1canOld El Paso Red Enchilada Sauce
2cupsshredded Mexican-blend cheeseor your desired kind of cheese, divided
1cupTortilla strips or crumbled tortilla chips
1packageOld El Paso Burrito-Sized Flour Tortillasoptional for serving:
Preparation
Heat olive oil in a large skillet over medium-high heat.
Add onion and saute for 3 minutes, stirring occasionally. Add red pepper and continue sauteing for another 3 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer.
Stir in 1 cup shredded cheese and the tortilla chips, and stir to combine until the cheese is melted. Add the extra 1 cup of cheese evenly on top of the mixture, then remove from heat. Sprinkle on additional toppings if desired.
To serve these in tortilla bowls, place a tortilla in each serving bowl, then portion the enchilada mixture on top of it. Alternately, serve the enchilada mixture on plain plates or bowls.
Serve immediately.
