Spicy Chicken Enchilada Casserole

A casserole take on enchiladas.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice open the peppers and remove the seeds and veins. Then chop the peppers in a small food processor.

Step 2

In a pot combine the enchilada sauce, peppers, cumin, salt and pepper.

Step 3

Cut the chicken breast into 6-8 pieces so it will cook faster and then add to the pot. Cook on low to medium heat for about 20 minutes or until chicken is cooked through.

Step 4

Remove chicken from pot and shred with 2 forks.

Step 5

Preheat oven to 375 and begin to layer the casserole. First add about a 1/4 cup of the sauce to the bottom of an 8x8-inch square baking dish. Place 2 tortillas on the bottom. I cut one in half for a better fit and coverage. Top with a 1/3 of the chicken, a 1/3 of the black beans and a 1/3 of the remaining sauce. Top with a 1/3 of the cheese and repeat the process starting with 2 more tortillas. You will end up with 3 layers of each ingredient.

Step 6

Transfer to the preheated oven and bake uncovered for about 20-30 minutes or until cheese is golden brown and bubbly. I like to finish on broil for several minutes checking often.

Step 7

Garnish with green onions and serve warm.