Chicken Enchilada Casserole
Make this dish in advance and you will have dinner ready in the time to heat it up. It will keep in refrigerator for three days before baking! It’s like a Mexican lasagna.
Ingredients
1 red pepper, chopped
1 medium onion. chopped
1 teaspoon vegetable or canola oil
1 (28 ounce) can crushed tomatoes (3 cups)
2 tablespoons ground cumin
½-1 teaspoon ground chipotle chili powder
¼ teaspoon salt
8 corn tortillas, cut into wedges
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped cooked chicken
1 ½ cups shredded Mexican cheese blend (6 ounces), divided
Directions
1.Heat a frying pan with 1 teaspoon oil, then sautee the onions and peppers till soft.
2. Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
3. Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
4. Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes.
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