Mexican casserole

Ingredients:

• 2 tbsp. l. olive oil
• 2 cups fresh tomatoes, diced (about 3-5 pcs.)
• 1 onion, diced
• 3 cloves garlic, crushed
• 4 tsp chili powder
• 2 tsp paprika
• 2 tsp ground cumin
• 1 large boneless, skinless chicken breast (about 12 oz), cut into bite-sized pieces
• 1 can (425 g) pinto beans, rinsed
• 1 can (425 g) canned kidney beans, rinsed
• 1 jar (450 g) green salsa
• 10 large wheat tortillas (for burritos) or 12 small wheat or corn tortillas
• 2 cups cooked rice (from 2/3 cup dry rice)
• 1 can (300g) canned corn, drained
• 450 g of grated cheddar
• 1.5 tbsp. red enchilada sauce
• Sour cream and cilantro, for serving

Preparation:

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the tomatoes, onion, and garlic, stir, and cook for a minute or two to soften the onion. Add 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon cumin. Stir and cook for another 1-2 minutes to release the aromas. Transfer the mixture to a bowl.
2. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chicken along with the remaining 2 teaspoons of chili powder, 1 teaspoon of paprika, 1 tablespoon of cumin, and 1/2 teaspoon of salt. Cook the chicken until golden brown and cooked through in the center, about 4-5 minutes. Add 1 cup of water and stir to create a sauce. Bring the sauce to a simmer and cook until reduced by about half, about 3-4 minutes. Stir in the beans.
3. To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9x13-inch baking dish or a disposable foil baking sheet. Top with a layer of half the tortillas, overlapping them. Spread the rice on the tortillas, spread the tomato mixture on top, then sprinkle with corn. Add a layer of the chicken and bean mixture, sprinkle with half the shredded cheese, and pour half the enchilada sauce over it. Then add the remaining tortillas, spread the remaining salsa verde and enchilada sauce over it, and sprinkle with the remaining cheese.
4. If baking immediately, preheat the oven to 190°C (375°F) and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until heated through and the cheese is bubbly. Serve with sour cream and cilantro.
   
   

   Freezing Tips

   
   Cover the assembled casserole tightly with heavy-duty foil and freeze for up to 6 months. Preheat oven to 350°F (175°C). Bake, covered with foil, for 2 hours; remove the foil and bake for an additional 10-15 minutes, until heated through and the cheese is bubbly.