Mexican Chicken Taco Casserole with Olives, Peppers & Queso Fresco Cheese
- 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
- 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
- Produce
- Anaheim pepper, large (1)
- Black beans (1 can)
- Cilantro (1/4 cup)
- Cumin, ground (2 tsp)
- Garlic (3 cloves)
- Red bell peppers (2)
- Yellow onion, large (1)
- Meat
- Chicken breasts, cooked boneless skinless (2)
- Condiments
- California black olives (1/2 cup)
- Enchilada sauce (2 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp)
- Chili powder (2 tsp)
- Kosher salt (1/2 tsp)
- Olive oil (1 tbsp)
- Bread & Baked Goods
- Corn tortillas (16)
- Dairy
- Queso fresco cheese (4 oz.)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published October 12, 2012 (4 months ago).
92 people saved this recipe.
