Chicken Enchilada Casserole
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INGREDIENTS ¾ pound chicken meat, cooked 6 corn tortillas 4 teaspoons canola oil 1 Spanish onion, chopped 4 cloves garlic, minced 2 tablespoons tomato paste 1 cup water 1 jalapeno pepper, minced 1 teaspoon chili powder ¼ cup black olives, chopped 2 green bell peppers, chopped 2 yellow squash, chopped 1 tablespoon cilantro, chopped 1 teaspoon ground cumin ½ teaspoon cayenne pepper ¼ cup Cheddar cheese, grated ¼ cup Monterey Jack cheese, grated Preheat oven to 400 degrees. Shred the cooked chicken meat; set aside. Heat 1/3 of the oil in a sauté pan. Add ¼ of the onion and ¼ of the garlic; sauté until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from heat and stir in olives. Heat remaining oil in a sauté pan. Add the remaining onion and remaining garlic and sauté until tender. Stir in the green pepper and squash and sauté 6 minutes. Stir in cilantro, cumin, and cayenne pepper.  Remove the pan from the heat and stir in chicken. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish. Top with ½ of the vegetable mixture and then top with ½ of the cheese. Repeat and top with remaining tortillas. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake it at 400 degrees for 30 minutes. Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate. Cut casserole into quarters using a serated knife. Top with remaining sauce.