Mexican Chicken Taco Casserole with Olives

Ingredients

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 (I prefer green)
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

Instructions

Preheat oven to 375 degrees F.
Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
Coat a 7- by 11-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the dish.
Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
Spread 1/3 each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
Top with 1/2 cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, 1/2 cup enchilada sauce and queso fresco cheese.
Cover the baking dish with foil and place it on a baking sheet.
Bake until the casserole is bubbling, 40 to 45 minutes.
Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.