10oz.can diced tomatoes & green chiles(can sub plain diced tomatoes)
15oz.can black beans,drained and rinsed
1/2cupfrozen corn or 8 oz. can corn,drained
3cupscooked chicken(use rotisserie to save time)
1cupkale, finely chopped
Serve on top of: cooked rice or quinoa (or even baked sweet potatoes)
Start cooking brown rice or other grain, if using, according to package directions.
In a large saucepan or skillet, sauté onion and bell pepper over medium-low heat for 5-7 minute until soft (and any other veggies you'd like to add).
Add taco seasoning, enchilada sauce, diced tomatoes, black beans, corn, chicken, and chopped kale. Heat mixture on medium or medium-low until it's warmed through and kale has wilted, for 10 more minutes. Serve over brown rice, quinoa, or sweet potatoes.