Mexican Chicken Casserole

• 3 -4 boneless skinless chicken breasts (about 2 cups cubed) or 3 -4 chicken thighs (about 2 cups cubed)
• 2 garlic cloves, diced
• 1 medium yellow onion, chopped
• 14 cup green bell pepper, chopped
• 1 -2 hot chili pepper, diced (poblano, serrano, jalepeno)
• 1 (15 ounce) can green enchilada sauce
• 1 (15 ounce) can diced tomatoes with green chilies (undrained)
• 1 teaspoon chili powder
• 12 teaspoon cumin
• 8 corn tortillas, cut in half
• 2 cups sharp cheddar cheese or 2 cups colby-monterey jack cheese, shredded
• 0.5 (15 ounce) can black beans

1. Cut up chicken into two-inch cubes or so.
2. In a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes).
3. Add garlic, onions, and peppers and saute 2-3 more minutes.
4. Add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans.
5. Cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken.
6. Sauce will be pretty thin.
7. Spray an 8x8 baking pan with oil and line pan with corn tortillas.
8. Top with 1/3 sauce and cheese.
9. Top with a second layer of tortillas, 1/3 sauce, and cheese.
10. Repeat ending in a layer of sauce and cheese.
11. Place in oven and heat until bubbly (about 15 minutes).
12. Let stand for 5 minutes.
13. Slice into portions and serve hot.

chicken breasts, garlic, yellow onion, green bell pepper, hot chili pepper, green enchilada sauce, tomatoes, chili powder, cumin, corn tortillas, cheddar cheese, black beans

Taken from www.food.com/recipe/mexican-chicken-casserole-465856 (may not work)