Chicken Enchilada Casserole

Enchilada is one of my favorite Mexican dishes. This is a one pan meal and once again, you let the oven shine!

Of course you can substitute some of the ingredients I used with others,but I promise you this dish is Enchilicious!

Ingredients:
2 tablespoons extra-virgin olive oil ( You can also save the calories and use a spray version. I used Chosen Foods 100% Pure Avocado Oil Spray)
1 medium onion
1 bell pepper chopped
2 cloves minced garlic
19 ounce enchilada sauce canned (I used red, but you can also use green)
9 yellow corn tortillas
16 ounce refried beans can ( you can also use fat free, my store was out)
1 packet taco seasoning or equivalent of homemade taco seasoning Crushed peppers (Optional)
1.5 pounds boneless skinless chicken breasts COOKED and shredded into small pieces
1 cup black beans drained and rinsed
1 can diced tomatoes and green chilies or habaneros drained
1 cup Daiya cheddar style (dairy-free made with chickpea)- If you do not wish to use dairy free you can opt for 2% fiesta cheese.

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large skillet heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, shredded chicken, and tomato/habeneros and cook until warmed through, 5 minutes. Reserve 1/3 cup enchilada sauce then pour remaining sauce into skillet, stirring to combine. Remove from heat and set aside.
3. Spray a 9 x 13 baking dish with non-stick cooking spray.
4.  Pour a 1/3 cup of the enchilada sauce into the bottom of the pan and spread around.
5. Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible.
6.  In a bowl mix the refried beans and the taco seasoning together. If you like some heat add crushed peppers.
7. Spread half this mixture in an even layer on top of the corn tortillas.
8.  Now grab the enchilada chicken mixture we set to the side
9. Spoon half of this mixture on top of the refried bean layer.
10. Place the remaining 4.5 corn tortillas on top of the layers.
11. Spread the other half of the refried bean mixture in an even layer on top of the corn tortillas.
12.  Put the remaining enchilada chicken mixture on top of the corn tortillas and spread evenly.
13. Sprinkle the cheese over the top.
14. Bake for about 30 minutes.

Music: Red Mountain
Musician: Winter Foe
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