Easy Chicken Enchilada Casserole
Casseroles make perfect meal-prep dinners, and this enchilada version is no exception. The whole casserole can be built and left to hang out in the refrigerator for up to three days—just throw it in the oven on a busy night and you have a healthy, easy dinner on the table in no time. This recipe is great when you don't have any canned sauce on hand; just season crushed tomatoes with spices and salt for an instant enchilada sauce.
Ingredients
- 1 (28 ounce) can crushed tomatoes (3 cups)
- 2 tablespoons ground cumin
- ½-1 teaspoon ground chipotle chile powder
- ¼ teaspoon salt
- 8 corn tortillas, cut into wedges
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped meal-prep sheet-pan chicken thighs
- 2 cups sautéed peppers & onions
- 1 ½ cups shredded mexican-style cheese blend (6 ounces), divided