Name: Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 3 pounds of bone-in chicken thighs (trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat); 1 to 2 Poblano peppers (diced); 1 to 2 red peppers (diced); 1/2 sweet onion (diced); Salt and pepper to taste; 10 ounces of Homemade Enchilada Sauce (or Store Bought Enchilada Sauce); 6 corn tortillas; 1 package (8 oz/226 g Sargento 4 Cheese Mexican Blend)