Cheesy Chicken Enchilada Bake My Weeknight Wonder - EPPYC

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium onion, chopped (about 1 cup; 150g)
• 2 cloves garlic, minced
• 1 pound cooked chicken, shredded (about 500g)
• 1 can (15 ounces/425g) black beans, rinsed and drained
• 1 can (10 ounces/280g) diced tomatoes and green chilies, undrained (like Rotel)
• 1 teaspoon chili powder (5 ml)
• 1/2 teaspoon cumin (2.5 ml)
• 1/4 teaspoon garlic powder (1 ml)
• Salt and black pepper to taste
• 1 cup sour cream (240 ml)
• 10 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack cheese (about 225g)
• 1 can (10 ounces/280g) enchilada sauce
• Optional garnish: chopped fresh cilantro, diced avocado