Chicken Chilaquiles Casserole ~ Family Fav!

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 garlic cloves, chopped
• 2 tablespoons each oregano and lemon thyme, chopped (fresh if available)
• 1 - 19 ounce can black beans, rinsed and drained
• 1 - 19 ounce can red or green enchilada sauce
• 2 cups favorite fresh salsa
• 1 ½ cups fresh corn, cut from the husk
• 1 lb cooked chicken breast, shredded
• 1 cup of reduced fat cheese or feta cheese
• 12 corn tortillas, quartered (I also have used blue corn and flax seed corn tortillas)
• Salt and pepper to taste

Directions

Preheat oven to 400 degrees

Lightly spray a 9 x 13 inch pan with olive oil spray.  In a large skillet over medium high heat, add the oil, onions, peppers and zucchini, saute for about 5 minutes.  Add the garlic, corn, herbs and season with salt and pepper and cook for another 3 minutes.  Remove from heat. 

In the baking pan start layering the casserole, start with ½ of the tortillas then add ½ of the sauteed veggies followed by the black bean, salsa and chicken. Top with ½ of the enchilada sauce and ½ the cheese. Repeat the layers starting with the tortillas and ending with the cheese.  Cover with Foil.  Bake for 15 minutes covered with foil and then another 10 without the foil until the cheese is melted. 


Allow the casserole to rest for 5 minutes before cutting. Serve with a fresh green salad!