1 Tablespoon Vegetable Oil
Six 6” Soft Corn Tortillas
1 1/2 Cups Frontera Enchilada Sauce
1 Cup Shredded Cooked Chicken
1/2 Cup Sour Cream
1 Cup Mixture of Shredded Cheese
1/2 Cup Cooked Organic Black Beans
1/4 Cup Fresh Cilantro Leaves
Preheat oven to 375 Degrees.
Heat vegetable oil in a large frying pan over medium heat.
Cook each tortilla for about 15 seconds on each side.
Spray baking dish with cooking spray and spread 1/2 cup of Frontera Enchilada Sauce over the bottom of the dish.
Place 3 of the tortillas in the dish.
Top with 1/3 of the shredded chicken, black beans, cilantro leaves and then sour cream.
Next, top with the remaining Frontera Enchilada Sauce, then 1/3 of the cheese.
Repeat layers ending with the cheese.
Bake 30 to 35 minutes.