Why You'll Love to Bake Boulders - Easy Chef Ideas

Ingredients

• 12 (6-inch) corn tortillas (about 300 g)
• 2 cups cooked and shredded chicken (or black beans for a vegetarian option) (about 300 g)
• 1 cup corn (fresh or frozen) (about 150 g)
• 1 cup black beans, rinsed and drained (about 150 g)
• 1 cup diced bell peppers (about 150 g)
• 1 cup shredded cheese (cheddar or Mexican blend) (about 100 g)
• 2 cups enchilada sauce (homemade or store-bought) (about 480 mL)
• 1 tablespoon olive oil (15 mL)
• 1 teaspoon ground cumin (2 g)
• 1 teaspoon chili powder (2 g)
• Salt and pepper to taste