Enchilada Bake

Enchilada Bake

Ingredients:

• 2lbs chicken tenderloin

• 12 tortillas

• 1.5 cooked rice

• 1 can black beans, rinsed

• 2T olive oil

• 1.5 T arrowroot or cornstarch/flour

• 16oz chicken broth

• 2T tomato paste

• 1 tsp salt

• 1 tsp pepper

• 1 tsp garlic

• 2 tsp chili powder

• 1 tsp oregano

• 2t cumin

• 1 cup shredded mozzarella cheese

Directions:
Cook chicken. My method is 1 cup salsa and chicken in the instant pot for 15 min. Shred. Meanwhile, preheat oven to 375. In a pot, heat olive oil. Add arrowroot and stir vigorously to thicken. Add spices, tomato paste, and slowly add chicken broth while stirring. Simmer on low until thicker. Meanwhile, heat tortillas in a skillet for 1 min each side. Spray 9x11 baking dish with oil. Lay 6 tortillas along bottom. Add 2 T sauce, 1/2 cup chicken, 1/4 cup rice, 1 T black beans on top of each. Place remaining tortillas on top. Spread remaining sauce on top of tortillas. Top with cheese. You can also roll each one up and stack side by side if you prefer. Bake 20 min. Top with avocado, cilantro, sour cream, enjoy!