I am all about single skillet meals on busy weeknights.  This dish was easy to prep and tasted amazing.  My 7-year-old even asked for seconds. 

Ingredients:

1 boneless skinless chicken breast cut into bite size pieces

¼ red onion diced

2-4 Roma tomatoes diced

1 bell pepper or 8 mini bell peppers diced

4 cloves garlic

1 teaspoon chipotle lime or taco seasoning

1-2 teaspoons chili powder

2 teaspoons ground cumin

1 15 ounce can reduced sodium black beans

1 15-30 ounce can red enchilada sauce (I like sauce so I used a large can)

4-6 tortillas cut into quarters (I used 6 small whole wheat tortillas)

2-3 cups shredded Mexican blend cheese

Optional: nonfat plain Greek yogurt, avocado, cilantro, limes cut into wedges

Directions:

1. Spray a nonstick pan with olive oil spray.  Sprinkle the chicken with chipotle lime or taco seasoning and cook the chicken on medium heat until just done.  Remove chicken from the skillet.
2. Add the onion, tomato, peppers, and garlic and saute for 5 minutes cooking on medium heat.
3. Add the black beans, enchilada sauce, and chicken and stir together cooking for 2-3 minutes.
4. Arrange the cut up tortillas. I put a layer on the bottom, in the middle, and on the top.  Then add the shredded cheese and allow to cook for 15 minutes to allow the cheese to melt.
5. Alternate you can bake this for 15 minutes at 450 degrees if you have an oven safe skillet.
6. Serve with : nonfat plain Greek yogurt, avocado, cilantro, or limes cut into wedges.
7. Enjoy!