Chicken Enchilada Tacos

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut in ¾” inch pieces
• 1/2 cup finely chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3/4 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup green enchilada sauce or tomatillo salsa, divided
• 1 can pinto beans, drained
• 2 tablespoons melted butter
• 8 6-inch flour tortillas
• 2 1/2 cups shredded cheese

Instructions

1. Chop up boneless, skinless chicken breast and season it with salt, pepper, garlic powder, cumin, and chili powder.
2. Heat olive oil in a skillet.
3. Cook chicken in a single layer for about three minutes.
4. Add onion to the skillet and cook for another few minutes.
5. Add pinto beans and a little green enchilada sauce or tomatillo salsa, and cook until the sauce thickens, smashing some of the beans with a fork.
6. Butter the bottom and sides of a casserole dish with melted butter.
7. Butter one side of each tortilla.
8. Build the tacos in the dish, starting with a little cheese, then the chicken mixture, and then more cheese.
9. Fold up the tacos and nestle them in the casserole dish, sprinkling any leftover cheese on top.
10. Bake in the oven at 375 degrees for about 20 minutes.
11. Mix sour cream with some green enchilada sauce to make a sauce for the tacos.
12. Serve tacos with crunchy shredded lettuce and the sauce.