Sunday Suppers - Chicken Enchilada Casserole

Chicken Enchilada Casserole (a mishmash of leftovers...)

8 oz chicken breast, pan steam-fried and chopped
1 cup dried black beans, soaked and cooked in pressure cooker
1 cup frozen corn
1 bell pepper, chopped
1 onion, chopped
1 cup leftover homemade enchilada sauce
1 poblano chile, roasted
6 corn tortillas
4-6 oz shredded cheddar

Saute onion and pepper in olive oil. When soft, add diced chile, corn until warm. Add diced, cooked chicken and drained black beans. Add salt and pepper to taste. Come to think of it, some cumin and chili powder and garlic would have been good here. Oops. It did come out a little on the bland side.

Preheat oven to 350F. Spray a 9x13 pan with nonstick spray.

Spread a small amount of enchilada sauce on the bottom of the pan. Layer 3 of the tortillas, tearing as needed to get good coverage. Top with 1/2 of the bean/chicken/veggie mixture. Top with 1/2 of the enchilada sauce.

Repeat layers (tortillas, bean mixture, enchilada sauce). Top with shredded cheddar cheese.

Bake at 350F for 30 min.

Mine was pretty ugly, because the tortillas were from the freezer and had been rolled up, so they didn't sit flat. But it still tasted good, despite the slight blandness (I'm adding salsa to the leftovers).

I served this with Greek cucumber salad ala Rachael Ray, as we got 3 lbs of cukes from the CSA this week.