Cheesy Chicken Enchilada Casserole

• 1 1/2 lbs diced chicken breasts
• 1/4 lb chopped bacon
• 1 onion
• 3/4 cup corn (optional) or 3/4 cup sliced mushrooms (optional)
• 1 green bell pepper
• 1 jalapeno pepper
• 2 banana peppers
• 1 tablespoon minced garlic
• 16 ounces refried beans
• 28 ounces green enchilada sauce
• 1 cup fresh salsa
• 1 lb shredded taco cheese
• 8 flour tortillas
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon taco seasoning
• 1 lime
• 1 small bunch chopped fresh cilantro

1. Dice chicken and bacon and start browning in a large skillet.
2. Dice peppers and onions and add to chicken when it is 2/3 browned.
3. Continue to saute and add garlic, lime, cilantro, corn and seasonings after a few minutes.
4. Add re-fried beans and 1/3 of the cheese and stir into filling until everything is soft and melted and then turn off the heat.
5. Pour a third of the enchilada sauce into the bottom of a foil pan or casserole dish.
6. Take half of the tortillas and fill with the chicken filling and roll up to create a bottom layer in the casserole dish. As you make the enchilada rolls can can also pre-cut them into halves or thirds for easier serving.
7. Add a little cheese, some more enchilada sauce and some salsa.
8. Fill the rest of the tortillas to make an upper layer and then top with remaining sauce, salsa, and cheese.
9. Place in oven and bake at 350 for 30 minutes or until the top cheese is nice and browned.
10. Serve and enjoy!

chicken breasts, bacon, onion, corn, green bell pepper, pepper, banana peppers, garlic, beans, enchilada sauce, fresh salsa, taco cheese, flour tortillas, salt, ground pepper, cumin, taco seasoning, lime, fresh cilantro

Taken from www.food.com/recipe/cheesy-chicken-enchilada-casserole-433757 (may not work)