Verde Chicken Enchilada Casserole

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  1 tbsp 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 Poblano Pepper(117g)
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  30 oz Beans, Pinto, Canned, Drained
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  8 oz Corn, Sweet, Canned, Drained
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  2 Spinach(60g)
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  3 cup Chicken, Shredded
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  3 cup Enchilada Sauce, Green, Canned
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  12 Tortilla, Corn, 6-Inch(312g)
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  3 cup Mexican Blend Cheese

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Preheat your oven to 375°F. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the diced white onion and diced poblano or green bell pepper, cooking 6–7 minutes until softened and fragrant.
2. 2Stir in the shredded chicken, rinsed pinto beans, drained corn, and 2 handfuls of fresh baby spinach. Pour in the green enchilada sauce and stir until evenly combined. Cook over medium heat for 2–3 minutes until the spinach is wilted. Remove from heat.
3. 3Spread a thin layer of the chicken mixture across the bottom of a 9×13-inch baking dish to prevent sticking.
4. 4Arrange a single layer of halved corn tortillas over the base, overlapping slightly to cover. Spread one-third of the chicken mixture evenly over the tortillas, then sprinkle one-third of the shredded Monterrey Jack cheese on top.
5. 5Repeat the tortilla, chicken mixture, and cheese layers two more times, finishing with the remaining chicken mixture and a generous layer of cheese on top.
6. 6Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes.
7. 7Remove the foil and bake uncovered for an additional 10 minutes until the cheese is fully melted, bubbly, and lightly golden. The casserole is ready when the edges are set and the top has visible browning.
8. 8Let the casserole cool for 5 minutes, then divide evenly into meal-prep containers. Refrigerate for up to 5 days or freeze for longer storage.