Name: Mexican Chicken & Vegetable Casserole with Tortilla Crust
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 2 lb (907 g) boneless skinless chicken breasts; 1 tsp, plus more to taste kosher salt; 1/2 tsp, plus more to taste black pepper; 2 tbsp olive oil; 1 medium, finely chopped (about 110 g) yellow onion; 3 cloves, minced garlic; 1 medium, seeded and diced (about 150 g) red bell pepper; 1 medium, seeded and diced (about 150 g) green bell pepper; 1 cup (165 g), thawed frozen corn kernels; 1 cup, drained and rinsed (about 172 g cooked) canned black beans; 1 1/2 cups (360 ml) medium salsa (store-bought or homemade); 1 cup (240 ml) low-sodium chicken broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 2 tbsp (from ~1 lime) fresh lime juice; 8 6-inch tortillas, torn into pieces (about 200 g total) corn tortillas; 2 cups (about 226 g) shredded sharp cheddar; 1/4 cup chopped (for garnish) fresh cilantro; as needed sour cream, sliced avocado, pickled jalapeños, lime wedges optional toppings

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