Verde Chicken Enchilada Casserole

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  Olive oil(15g)

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

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  Yellow Onion
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  Bell Pepper
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  Beans, Pinto, Canned, Drained(425g)
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  Corn, Sweet, Canned, Drained(227g)
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  Spinach
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  Chicken Breast, Boneless Skinless(720g)
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  Enchilada Sauce, Green, Canned(720g)
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  Tortilla, Corn, 6-Inch
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  Mexican Blend Cheese(720g)

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

Instructions

1. 1Heat the olive oil in a large sauté pan over medium-high heat. Add the diced onion and bell pepper, cooking 6–7 minutes until softened and fragrant.
2. 2Stir in the chicken breast (cut into bite-sized pieces), cooking 5–6 minutes over medium-high heat until no longer pink and internal temperature reaches 165°F.
3. 3Add the pinto beans, sweet corn, fresh spinach, and green enchilada sauce to the pan. Stir until evenly combined and the spinach is wilted, about 2–3 minutes over medium heat. Remove from heat and set aside.
4. 4Preheat the oven to 375°F and mist a 9×13-inch baking dish with cooking spray. Spread approximately 1/2 cup of the remaining enchilada sauce evenly across the bottom of the dish.
5. 5Layer the casserole in three repeating sections: arrange tortillas to cover the sauce, spread 1/3 of the chicken mixture over the tortillas, then sprinkle 1/3 of the Mexican blend cheese. Repeat twice more, finishing with the final 1/2 cup of enchilada sauce and remaining 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 10 additional minutes at 375°F until the cheese is melted and golden brown on top.
8. 8Remove from the oven and cool for 5 minutes. Divide evenly into 12 airtight containers while warm, then refrigerate or freeze for meal prep.