Name: One-Pan Speedy Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon (15ml) neutral oil (e.g., canola, grapeseed, or light olive oil); 1 medium yellow onion (about 200g), finely diced; 1 medium bell pepper (any color, about 150g), cored, seeded, and finely diced; 3 cloves garlic, minced (about 1 tablespoon); 1 teaspoon (2g) chili powder; 1/2 teaspoon (1g) ground cumin; 1/4 teaspoon (0.5g) dried oregano; 1/4 teaspoon (0.5g) smoked paprika (optional, for depth); 340g (12 oz) cooked chicken, shredded (e.g., rotisserie chicken or poached chicken breast); 1 can (425g / 15 oz) black beans, drained and rinsed; 1 can (400g / 15 oz) red enchilada sauce, mild or medium; 6 corn tortillas (standard 6-inch size), quartered or cut into 1-inch strips; 170g (6 oz) shredded sharp cheddar cheese, or a Mexican blend; 1/2 teaspoon (3g) Diamond Crystal kosher salt (or 1/4 teaspoon fine sea salt); Freshly ground black pepper, to taste

Magic Sous

One-Pan Speedy Chicken Enchilada Casserole — Magic Sous