Chicken and Corn Enchilada Bake

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Corn, Sweet, Canned, Drained(284g)
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  Vegetable Bouillon Cube, Dry(15g)
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  Cumin, Ground(5g)
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  Garlic(5g)
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  Paprika, Ground(5g)
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  1 pinch Salt to season ((only if needed to your tastes))
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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Tortilla, Flour, Regular, Shelf Stable(300g)
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  Green Onion (Scallion)
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  Cilantro, Fresh

Instructions

1. 1Dice the onion and bell peppers into ½-inch pieces. Mince the fresh garlic. Have all ingredients prepped and within reach.
2. 2Heat a large nonstick skillet over medium-high heat. Add the diced onion and bell peppers, cooking 5–7 minutes, stirring occasionally, until the onion becomes translucent and peppers soften.
3. 3Add the chicken thighs to the skillet, cooking 8–10 minutes over medium-high heat, stirring occasionally, until browned on all sides. Add the minced garlic, ground cumin, paprika, and crumbled vegetable bouillon cube, stirring to coat the chicken evenly.
4. 4Reduce heat to medium-low, cover the skillet, and simmer 15–18 minutes until the chicken is cooked through (internal temperature reaches 165°F when checked with a meat thermometer). Stir in the canned sweet corn (drained) and cook uncovered 2–3 minutes more.
5. 5Preheat your oven to 390°F (200°C). Shred the part-skim mozzarella cheese.
6. 6Spoon one-third of the chicken and corn mixture into a 30cm × 19cm baking dish. Sprinkle one-third of the shredded cheese over the chicken, then layer 5 halves of flour tortillas, overlapping to cover the cheese. Repeat with another third of the chicken mixture, another third of the cheese, and 5 more tortilla halves. Top with the remaining chicken mixture and remaining cheese.
7. 7Place the baking dish into the preheated 390°F oven and bake 12–15 minutes until the cheese is melted and golden brown on top.
8. 8Allow to cool 5 minutes, then divide evenly into 8 airtight containers while hot. Top each serving with fresh green onions and cilantro before serving, if desired.