Chicken Tortilla Casserole

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 JalapeñO Pepper(14g)
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  2 Garlic(6g)
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  2 tsp Cumin, Ground
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  1 tsp Oregano, Dried
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  28 oz Tomato Sauce
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  1.5 cup Low Sodium Chicken Broth
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  3 tbsp Hot Sauce, Frank'S RedHot
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  18 Tortilla, Corn, 6-Inch(468g)
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  16 oz Cheese, Monterey Jack, 2%

Instructions

1. 1Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion, both bell peppers, and jalapeño pepper. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.
2. 2Add the fresh garlic, ground cumin, and dried oregano to the skillet. Cook for 30 seconds over medium-high heat, stirring constantly, until fragrant.
3. 3Pour in the canned tomato sauce, low sodium chicken broth, and Frank's RedHot Sauce. Stir to combine and bring to a simmer over medium heat. Simmer for 12 minutes, stirring occasionally, until the sauce thickens slightly.
4. 4While the sauce simmers, cut the chicken breast into bite-sized pieces. Add the chicken to the skillet during the last 2 minutes of simmering. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until no longer pink in the center and internal temperature reaches 165°F.
5. 5Preheat the oven to 375°F and coat a 9×13-inch casserole dish with baking spray. Spread a thin layer of the sauce mixture on the bottom of the prepared dish. Arrange 6 corn tortillas over the sauce, overlapping as needed.
6. 6Layer 1/3 of the chicken mixture over the tortillas, then sprinkle 1/2 cup of the Monterey Jack cheese over the top. Spread 1/3 of the remaining sauce over the cheese layer. Repeat this layering process twice more, ending with the final 1/2 cup of cheese on top.
7. 7Cover the casserole with foil and bake at 375°F for 35 minutes. Remove the foil and bake for an additional 10 minutes at 375°F until the casserole is hot and bubbly and the cheese is melted and golden.
8. 8Let rest for 5 minutes, then divide evenly into 6 airtight containers while hot for meal prep storage.