Today is a cold, snowy day in Minnesota, so making a spicy enchilada casserole seemed perfect. If you have read my previous enchilada entries, you'll know that we're exceptionally partial to my original enchilada recipe. However, sometimes I like to change things up - a bit for variety, but mostly to affirm that I do, in fact, like my enchilada recipe the best.

This was great and I'd definitely make it again when I'm in the mood for something not quite as heavy as the aforementioned recipe. Feel free to experiment with quantities and ingredients - I made this one based on our tastes and what I had in the house. I didn't really measure, so my quantities listed are just estimates.

Cheesy Chicken Enchilada Casserole
Serves 4
Prep Time - 15 min
Cook Time - 1 hr

INGREDIENTS
1 medium red onion, chopped
1-2 jalapeno or serrano peppers, diced
1 bell pepper, chopped
2 cloves garlic, minced
2-3 cups diced/cubed chicken (I used leftover rotisserie)
1/2 tsp ground cumin
salt
pepper
vegetable oil
1 (19 oz) can enchilada sauce
Tortillas (I used 4 burrito-sized)
2 cups shredded cheese

DIRECTIONS
Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium to medium-low heat. Add veggies. Season with salt & pepper and saute for about 5 minutes, or until onions start to soften. Add chicken and cumin. Stir, and saute for about another 3 minutes.

Place a thin layer of enchilada sauce in the bottom of a casserole dish or pan (I used one that fit one tortilla perfectly). Cover the bottom of the dish with tortillas. Add a layer of chicken & vegies. Add a layer of shredded cheese. Add about 1/3 of the remaining enchilada sauce. Repeat the layering process until the enchilada sauce is used up. Top with cheese, cover, and bake about 30 minutes. Uncover and bake 20 more minutes, or until cheese is bubbly.