1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 222 (56%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 111.1mg||34 %|
|Sodium 458.1mg||16 %|
|Potassium 415.2mg||11 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.9g|
|Protein 37g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 400
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