- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 large Anaheim pepper, thinly sliced
- 2 red bell peppers, thinly sliced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 1/2 cups enchilada sauce (I prefer green)
- 16 corn tortillas
- 2 cooked boneless, skinless chicken breasts, shredded
- 1/2 cup sliced California black olives
- 1 can (14 oz) black beans, drained and rinsed
- 4 oz. queso fresco cheese, crumbled (plus more for garnish)
- 1/4 cup minced cilantro, plus more for garnish
- Preheat oven to 375 degrees F.
- Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
- Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
- Coat a 7- by 11-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the dish.
- Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
- Spread 1/3 each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
- Top with 1/2 cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, 1/2 cup enchilada sauce and queso fresco cheese.
- Cover the baking dish with foil and place it on a baking sheet.
- Bake until the casserole is bubbling, 40 to 45 minutes.
- Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
- Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.