Chicken Tortilla Bake
"Notes: Keep the corn tortillas wrapped in plastic or covered with a damp kitchen towel until ready to use – they will dry out quickly. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes...."
INGREDIENTS
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2 tablespoons canola oil
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1 large onion, chopped fine
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2 red bell peppers, stemmed, seeded, and diced medium
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1 teaspoon ground cumin
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1 teaspoon chili powder
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¾ teaspoon salt
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3 medium garlic cloves, finely minced
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2 tablespoons all purpose flour
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2 cups low sodium chicken broth
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2 canned chipotle chiles in adobo sauce, chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
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2 (15.5 ounce) cans pinto beans, drained and rinsed
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1 (14.5 ounce) cans diced tomatoes, drained
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2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
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¼ cup plus 2 tablespoons chopped fresh cilantro
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2 tablespoons lime juice
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¼ teaspoon ground black pepper
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18 (6-inch) round corn tortillas
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Vegetable cooking spray
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6 ounces cheddar cheese shredded (about 2 cups)
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6 ounces Monterey jack cheese shredded (about 2 cups)
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