Cheesy Enchilada Bake

This chicken enchilada bake is easy to make, layer-layer-layer, is low-fat, gluten free & super-cheesy delicious!

Ingredients:
1 red pepper, 1 green pepper, diced
1 red onion, diced
1 tomato, diced 
1 package shredded taco cheese
1 can black or red beans
Bunch of cilantro
1 can of chipotle adobo sauce [or homemade Saucey]
2 chicken breasts, boiled & shredded 
10-12 corn tortillas

Tortilla party

First layer!

Directions
1. Pre-heat oven to 350 degrees
2. Place corn tortillas on rack for 5-6 minutes [flipping sides in between] to crisp them up
3. Cut tortillas in half, ladle sauce at bottom of casserole dish, layer tortillas on top
4. Next layer: beans, peppers, cilantro, onion, chicken
5. Top with a generous amount of shredded cheese
6. Continue layers-2-3 more times
7. Last layer-top with more cheese & remainder of sauce
8. Bake in oven 25-30 minutes covered in aluminum foil
9. Remove foil & bake for an additional 10 minutes.

My sous-chef gives this recipe two-thumbs up

¡buen provecho!