Chicken Tortilla Cassarole

Sorry for the lag posting. Busy as school starts. But without further ado, Chicken Tortilla Cassarole. (From Cover and Bake)

You'll need:

• 2 tbsp olive oil
• 1 large onion, chopped fine
• 2 red bell peppers, stemmed, seeded, and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 4 medium garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 2 chipotle chiles in adobo sauce and 2 tsp sauce (canned)
• 2 cans (15.5 oz) pinto beans, rinsed and drained
• ~2 cups fresh tomatoes, chopped
• 2 lbs chicken breast, cut into 1/2" cubes
• 1/4 cup cilantro
• 2 tbsp line juice
• 1/4 tsp black pepper
• 18 corn tortillas
• 12 oz shredded cheese (mexican variety or chedder and jack cheeses blended)

To do:

• Preheat oven to 300
• Heat oil in a Dutch oven until shimmering
• Add onion, bell pepper, cumin, chili powder and salt. Stir until soft, about 10 minutes
• Add Garlic and cook about a minute, until fragrent
• Add flour and cook, stirring constantly, until golden, about another minute
• Whisk in broth and bring to simmer
  
• Add chipotle, sauce, beans, and tomatoes
• Simmer for about 5 minutes
• Add chicken, cook until no longer pink, about another 4-5 minutes
• Stir in cilantro and lime juice
• Spray both sides of the tortillas with cooking spray
• Lay them on baking sheets and heat in oven for 5 minutes
• Remove tortillas from oven and turn oven to 450
• Spread 1/3 of the chicken mixture on the bottom of a 9x13 pan
• Layer 6 tortillas over the chicken mixture
• Sprinkle 1 1/2 cups of cheese over the tortillas
• Repeat to make a second layer
• Spread remaining chicken mixture in the dish
• Cut remaining tortillas into quarters and spread over the top
• Sprinkle remaining cheese
• Back for 15 minutes
• Let cool for 10 minutes before serving

Using 2% cheese, it's about 8 points/serving in WW. Makes 8 servings.