Ingredients for - Funky Chicken Enchilada Casserole

1. Corn tortillas 12 (6 inch)
2. Olive oil 2 tablespoons
3. Skinless, boneless chicken breast, cubed 2 pounds
4. Ground cumin 1 tablespoon
5. Taco seasoning mix 1 tablespoon
6. Cayenne pepper, or more to taste 1 pinch
7. Onion, chopped 1 medium
8. Garlic, chopped 8 cloves
9. Red bell pepper, seeded and chopped 1 medium
10. Yellow bell pepper, seeded and chopped 1 medium
11. Orange bell pepper, seeded and chopped 1 medium
12. Black beans, rinsed and drained 1 (15.5 ounce) can
13. Kidney beans, rinsed and drained 1 (15 ounce) can
14. Frozen corn 1 (10 ounce) package
15. Fresh cilantro, chopped ½ bunch
16. Shredded pepper jack cheese 2 cups

How to cook deliciously - Funky Chicken Enchilada Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.

2 . Stage

Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.

3 . Stage

Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.

4 . Stage

Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.