We love chicken!

It has been crazy busy around here the last couple weeks, and yesterday was no exception.  I did 5 loads of laundry, cleaned 2 apartment buildings and two apartments that people have moved out of.  UGH!  I was exhausted by the time I got done!  I definitely didn't feel like cooking.  I picked up a rotisserie chicken at the grocery store and baked some sweet potatoes in the microwave!  Dinner was served!  Of course, It's just Olivia and I so there was a lot of chicken left.  I'm kind of tired of the same old chicken casserole recipes so I went online for inspiration.  I found a recipe for a southwestern type chicken casserole that sounded pretty good and decided to try it.  I cut up the veggies, chicken, corn tortilla's.  I sauteed the veggies and added the soup and spices....but it was still kind of bland.  After a little doctoring up, I think I made a home run with this one!

Southwestern Chicken enchilada casserole

1 tablespoon vegetable oil

1 large green bell pepper, diced

1 cup chopped onion

2 garlic cloves, minced

1 (10-3/4-ounce) can cream of chicken soup

1 (14.5-ounce) can diced tomatoes with green chilies

1 (15 ounce) can black beans rinsed and drained

1 (15 ounce) can corn drained

1 tablespoon cumin

2 tablespoons chili powder

salt and pepper to taste

18 corn tortillas, cut into 1/2-inch strips or bite size pieces

4 cups diced cooked chicken

2 cups shredded sharp Cheddar cheese

  

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
 

In a large skillet, heat oil over medium heat. Saute bell pepper, onion, and garlic 4 to 5 minutes, or until tender. Stir in soup, diced tomatoes, chicken, corn, black beans, cumin and chili powder. Cook just until warmed.
 

Line bottom of prepared baking dish with half the tortilla strips. Top with half the vegetable and chicken mixture, and half the cheese. Repeat layers.
 

Bake 30 to 35 minutes, or until bubbly and hot.

This is so good!  It could seriously be my favorite leftover chicken recipe over!