Easy Chicken Enchilada Casserole

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 small multicolored bell peppers, thinly sliced (3 cups)
• 1 medium yellow onion, thinly sliced (1½ cups)
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1/4 tsp salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 (15-ounce) can no-salt-added tomato sauce
• ¾ cup lower-sodium chicken broth
• 8 corn tortillas, cut into wedges
• 1 (15-ounce) can no-salt-added black beans, rinsed, divided
• 1½ cups shredded cooked chicken, divided
• 1 1/2 cup shredded Mexican cheese blend (6 ounces), divided

Instructions

1. Preheat oven to 400°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced bell peppers and sliced onion; cook, covered, stirring often, until tender-crisp, 6 to 8 minutes. Reduce heat to medium. Add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon garlic powder and ½ teaspoon onion powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 can tomato sauce and ¾ cup broth; bring to a gentle simmer. Simmer, stirring occasionally, until the flavors meld and the mixture thickens slightly, about 8 minutes. Remove from heat.
2. Coat a 7-by-11-inch casserole dish with cooking spray. Spoon ⅔ cup of the sauce mixture into the bottom of the prepared dish. Arrange 10 tortilla wedges over the sauce mixture. Top with half of the rinsed beans and ¾ cup chicken. Top with 1 cup sauce mixture and ½ cup cheese.
3. Layer on 11 tortilla wedges. Top with the remaining beans and the remaining ¾ cup chicken. Top with 1 cup of the sauce mixture and ½ cup cheese. Layer on the remaining 11 tortilla wedges followed by the remaining sauce mixture (about 1 cup). Sprinkle with the remaining ½ cup cheese.
4. Bake, uncovered, until hot and bubbling, 18 to 20 minutes. Let cool for 10 minutes.