Spicy, Cheesy Mexican Chicken Casserole

     There are so many times where you just want a quick meal that doesn't take much preparation, and this casserole is a perfect example. It is like a sloppy, cheesy mexican lasagna, full of spicy flavor and lots of protein and veggies! I have made similar versions of this, following a recipe, but I decided to do it my own way this time and I was very satisfied with the results. It was ready in about an hour, and that includes prep time. We were all so hungry after a long day of class, the gym and of course grocery shopping, and it really hit the spot. We all ate generous portions of the casserole along with some more homemade caesar salad. It was definitely a meal that I will do again! (but of course wanting to perfect every recipe, I do have some things I want to do differently next time that I will tell below!)

It's as simple as

softening the veggies...

chopping some chicken...

layering...

and layering...

and layering (repeat twice more)

and lots of melting cheesy goodness

TA-DAA!!!

Serve it with a side salad, and you have yourself a complete meal! The beans and chicken pack in the protein, there are plenty of veggies from the salsa, peppers and onions and of course calcium from the cheese! Why not go the extra mile and get some whole wheat tortillas, unlike we did ;)

The suggestions given at the end were to add corn (which I initially intended on doing but I forgot) and jalapenos because they loooove spicy things, which I have added to the recipe below. To me the spice was just enough, but if you are really into the heat, toss in a few jalapenos with the veggie mixture in the beginning!

Mexican Chicken Casserole

8 flour tortillas

3 chicken breasts

2 tbsp olive oil, divided

1 14 oz can black beans, drained and rinsed

1 14 oz can corn

1 14oz can refried beans

1 green bell pepper, chopped

1 large onion, chopped

1 16 oz jar salsa

2 jalapeno peppers (optional), chopped

1 Tbsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp cayenne pepper

salt & pepper 

4 cups shredded cheddar cheese

1 19 oz can enchilada sauce

Directions:

Preheat oven to 350 degrees

Heat oil in two separate pans, both over medium high heat. Season chicken with salt and pepper and add to one pan and cook until juices run clear, about 10-12 minutes then cut into bite sized pieces (or chop chicken before cooking to cook faster). Add onions and peppers to the other pan and once soft, add black beans, jalapenos, salsa and corn. Season with cumin, garlic powder, cayenne pepper and salt and pepper and stir. Spread just a couple tbsp of enchilada sauce on bottom of 9x13 baking dish to prevent tortillas from sticking. Tear each tortilla in half and place in bottom of pan. Spread with refried beans, and then layer the black bean mixture, top with chicken, cheese and enchilada sauce. Repeat mixtures twice more. Bake for 20 minutes or until cheese is bubbling.