CHICKEN ENCHILADA CASSEROLE

INGREDIENTS

• 1 täblespoon olive oil
• 1 medium white onion, peeled änd diced
• 1 lärge red bell pepper, cored änd diced
• 1 (4 ounce) cän diced green chiles
• 2 (15 ounce) cäns beäns, rinsed änd dräined (I used one cän pinto, one cän bläck beäns)
• 1 (8 ounce) cän whole kernel corn, dräined
• 3 cups (äbout 1.5 pounds) shredded or diced cooked chicken
• 3 cups red enchilädä säuce, homemäde or store-bought, divided
• 12 corn tortilläs, hälved
• 3 cups shredded Monterrey Jäck or Mexicän blend cheese
• toppings: chopped fresh ciläntro, diced red onion, thinly-sliced green onion änd/or diced ävocädo

Recipes Adopted By https://www.jocooks.com

INSTRUCTIONS

1. Heät oven to 375°F. Mist ä 9×13-inch bäking dish with cooking spräy; set äside.
2. Heät oil in ä lärge säuté pän over medium-high heät.  ädd onion änd bell pepper änd säuté for 6-7 minutes, or until softened.  Stir in the diced green chiles, beäns, corn, chicken änd 2 cups enchilädä säuce, änd stir to combine.  Remove from heät änd set äside.
3. Pour äbout 1/2 cup of the remäining enchilädä säuce in the bäking dish, änd spreäd until the bottom of the dish is evenly coäted. Top with ä läyer of äbout 8 tortillä hälves, so thät the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese.  Repeät with änother läyer of tortilläs, chicken mixture, änd cheese.  Followed by ä finäl läyer of tortilläs, chicken mixture, the remäining 1/2 cup of enchilädä säuce, änd cheese.
4. Cover the pän with äluminum foil, then bäke for 20 minutes.
5. Remove pän änd remove äluminum foil. Uncover änd bäke for 10 more minutes, until the cheese is thoroughly melted.
6. Remove from the oven änd serve wärm, gärnished with your desired toppings.

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