Chicken and Vegetable Enchilada Casserole

Ingredients

• 12 tortillas Corn tortillas
• 3 cups Cooked chicken
• 1 medium Onion
• 1 medium Bell pepper
• 1 medium Zucchini
• 1 cup Corn
• 2 cups Enchilada sauce
• 2 cups Vegan Cheddar Cheese
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 1 tbsp of olive oil in a skillet over medium heat. Add the 1 medium onion and 1 medium bell pepper and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
3. 3Add the 1 medium zucchini and 1 cup of corn to the skillet. Cook for another 5 minutes, stirring occasionally, until the zucchini is tender-crisp.
4. 4In a medium bowl, combine the cooked vegetables from the skillet with the 3 cups of cooked chicken.
5. 5Spread a thin layer of the 2 cups of enchilada sauce evenly across the bottom of a 22.86 × 33.02 cm baking dish.
6. 6Arrange a layer of 12 corn tortillas over the sauce, overlapping them slightly if needed. Spoon half of the chicken and vegetable mixture over the tortillas. Drizzle about 1/3 of the remaining 2 cups of enchilada sauce over the chicken mixture. Repeat these layers once more: tortillas, the remaining chicken and vegetable mixture, and another 1/3 of the enchilada sauce.
7. 7Top with a final layer of the remaining 12 corn tortillas. Pour the last of the 2 cups of enchilada sauce over the top layer of tortillas, ensuring they are mostly covered.
8. 8Sprinkle the 2 cups of vegan cheddar cheese evenly over the top layer of enchilada sauce.
9. 9Bake in the preheated oven for 30-40 minutes, or until the vegan cheddar cheese is melted and bubbly and the casserole is heated through.
10. 10Let the enchilada casserole stand for 10 minutes before cutting and serving. This allows the layers to set, making it easier to serve.

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