4 cups precooked chicken, shredded
2 cans (15 oz.) mild or medium green chile enchilada sauce
2 dozen corn tortillas
2 T. olive oil
1 red pepper, diced
1 medium onion, diced
1 lb. butternut squash, diced
1 jalapeño, finely chopped
1 can Bush’s black beans, drained
1 (13 oz:) jar Corn and Chili Salsa (Trader Joe’s)
1 T. cumin
1 tsp. chili powder
salt and pepper
2 cups grated mozzarella cheese
2 cups grated Cheddar cheese
2 cups grated Jack cheese
Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray.
Heat oil and sauté onion and red pepper for about 5 minutes. Add the butternut squash and sauté for another 5 minutes, until tender. Mix in the jar of corn salsa, spices, and salt and pepper to taste. Add the finely chopped jalapeño.
Wrap a dozen corn tortillas in a moist paper towel and microwave for 1 minute to soften. Repeat again with the other 12 tortillas.
Shred the chicken into bite-sized pieces; set aside.
Layer 6 tortillas into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of the vegetable mixture, 1/3 of the chicken, and 1/3 of the cheese. Drizzle with green enchilada sauce. Repeat the process 2 more times, ending with the rest of the sauce and cheese on top.
Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before serving hot.
This will keep in the fridge for several days and can be reheated in the microwave, and also freezes well.