Mexican Chicken Casserole

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 -4 boneless skinless chicken breasts (about 2 cups cubed) or 3 -4 chicken thighs (about 2 cups cubed)
• 2 garlic cloves, diced
• 1 medium yellow onion, chopped
• 1/4 cup green bell pepper, chopped
• 1 -2 hot chili pepper, diced (poblano, serrano, jalepeno)
• 1 (15 ounce) can green enchilada sauce
• 1 (15 ounce) can diced tomatoes with green chilies (undrained)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 8 corn tortillas, cut in half
• 2 cups sharp cheddar cheese or 2 cups colby-monterey jack cheese, shredded
• 0.5 (15 ounce) can black beans

Recipe

• 1 cut up chicken into two-inch cubes or so.
• 2 in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes).
• 3 add garlic, onions, and peppers and saute 2-3 more minutes.
• 4 add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans.
• 5 cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin.
• 6 spray an 8x8 baking pan with oil and line pan with corn tortillas.
• 7 top with 1/3 sauce and cheese.
• 8 top with a second layer of tortillas, 1/3 sauce, and cheese.
• 9 repeat ending in a layer of sauce and cheese.
• 10 place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot.