One-Pan Mexican Chicken Black Bean Enchilada Skillet | Ready in 20 Minutes - cookrisp

Ingredients

• 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
• 15 oz canned black beans, rinsed and drained
• 1 ½ cups red enchilada sauce
• ½ cup salsa
• 6 small white corn tortillas, cut into 1" strips
• 1 cup Mexican blend cheese, shredded
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp oregano
• salt and pepper, to taste
• Sour Cream
• Diced Green Onions
• Diced Avocado
• Diced Tomatoes