7 whole-wheat tortillas 3 chicken breasts 2 cans of black beans 1 cup peppers 1/2 cup corn 2 jalapeños 1/2 cup low-fat cheese 1/2 cup onions 2 garlic cloves
Take each tortilla and lightly spray with cooking spray. Cut the tortilla in half, then make strips by cutting them vertically. Place the tortilla strips onto cookie sheets. Preheat oven to a low-medium heat. Put the cookie sheets into the oven until the tortilla strips are crunchy, which takes about 10 minutes. Once they are crunchy, take them out and put them aside.
In a medium saucepan on low heat, cook the two cans of black beans until they are simmering. Take a potato masher and mash the beans until they reach a thick consistency.
In a skillet, sauté the onion and garlic. Place chicken in the skillet (feel free to add seasonings to taste) and cook until tender. Add in corn, chopped peppers and chopped jalapeños. When chicken has cooled, chop into small pieces.
Take the broth produced from cooking the chicken and place it on the bottom of the casserole pan. Add in enough crunchy tortilla to cover the bottom of the pan. Now, you can begin to layer. Add in beans, chopped chicken, cheese, tortilla and repeat until done. Cover pan with foil. Place casserole in the oven for 30 minutes on medium heat. Enjoy!
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