Easy Chicken Enchilada Casserole

Ingredients

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Chile

  Patak's

  50g

• Salt

  Table

  ¼ tsp or 2g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Chicken thigh

  Broilers or fryers, meat only, cooked, roasted

  1 cup, chopped or diced or 140g

• Tomato sauce

  Canned, with onions, green peppers, and celery

  2 cup or 500g

• Mexican cheese

  Blend, reduced fat

  5 ½ cup, shredded or 622g

Directions

1. Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
2. Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
3. Preheat oven to 375F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.
4. (source: http://www.eatingwell.com/recipe/262951/easy-chicken-enchilada-casserole/?did=360289-20190403&utm_campaign=daily-nosh_newsletter&utm_source=eatingwell.com&utm_medium=email&utm_content=040319&cid=360289&mid=19851471166)