Easy Chicken Enchilada Casserole

Name: Easy Chicken Enchilada Casserole
Total time: 55 min
Ingredients: 1 (28 ounce) can crushed tomatoes (3 cups); 2 tablespoons ground cumin; 1/2-1 teaspoon ground chipotle chile powder; ¼ teaspoon salt; 8 corn tortillas, cut into wedges; 1 (15 ounce) can black beans, rinsed and drained; 1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe); 2 cups Sautéed Peppers & Onions (see associated recipe); 1 ½ cups shredded Mexican cheese blend (6 ounces), divided

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Total: 55 minutes

Author : Katie Webster

Ingredients

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1 (28 ounce) can crushed tomatoes (3 cups)2 tablespoons ground cumin1/2-1 teaspoon ground chipotle chile powder¼ teaspoon salt8 corn tortillas, cut into wedges1 (15 ounce) can black beans, rinsed and drained1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe)2 cups Sautéed Peppers & Onions (see associated recipe)1 ½ cups shredded Mexican cheese blend (6 ounces), divided

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Instructions

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Step 1

Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 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.

Step 2

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.

Step 3

Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.