Step 1

Add peppers, onions, garlic, and a drizzle of olive oil to a large roasting pan. Toss gently. Lay chicken breasts over top of peppers and onions, season with salt and pepper.

Step 2

Cover tightly with foil and bake on center rack of oven at 425 degrees for about 1 hour, until chicken is cooked through and peppers and onions are soft.

Step 3

Drain off excess liquid (or save to use as the broth base in Black Bean Soup or Tortilla Soup!), and place peppers, onions, and garlic in a large bowl.

Step 4

Shred chicken, then add to the bowl as well. Also add 2/3rds of the cheese (you want to reserve 1/3 for the top of the casserole), and the drained tomatoes. Stir so ingredients are evenly distributed.

Step 5

Lightly grease your casserole dish with olive oil, then stuff each tortilla with an even amount of enchilada filling. I like to make mine very full, and tuck the ends in burrito-style so the filling doesn't ooze out. Place in casserole dish.

Step 6

When your dish is full and you're out of stuffing/tortillas (no worries if it's a tight fit!), Pour the entire can of enchilada sauce over top. Use a spoon to coax it into the nooks and crannies.

Step 7

Top with the remaining cheese and pop back in the oven at 350 degrees for about 60 minutes.

Step 8

Serve with sour cream, fresh pico de gallo or roasted salsa, and enjoy!