Add peppers, onions, garlic, and a drizzle of olive oil to a large roasting pan. Toss gently. Lay chicken breasts over top of peppers and onions, season with salt and pepper.
Cover tightly with foil and bake on center rack of oven at 425 degrees for about 1 hour, until chicken is cooked through and peppers and onions are soft.
Drain off excess liquid (or save to use as the broth base in Black Bean Soup or Tortilla Soup!), and place peppers, onions, and garlic in a large bowl.
Shred chicken, then add to the bowl as well. Also add 2/3rds of the cheese (you want to reserve 1/3 for the top of the casserole), and the drained tomatoes. Stir so ingredients are evenly distributed.
Lightly grease your casserole dish with olive oil, then stuff each tortilla with an even amount of enchilada filling. I like to make mine very full, and tuck the ends in burrito-style so the filling doesn't ooze out. Place in casserole dish.
When your dish is full and you're out of stuffing/tortillas (no worries if it's a tight fit!), Pour the entire can of enchilada sauce over top. Use a spoon to coax it into the nooks and crannies.
Top with the remaining cheese and pop back in the oven at 350 degrees for about 60 minutes.
Serve with sour cream, fresh pico de gallo or roasted salsa, and enjoy!
Calories are automatically generated. For best results calculate based on your exact ingredients.
Enchilada Casserole with Chicken https://www.mamalovesfood.com/enchilada-casserole/