Chicken Enchilada Casserole

Chicken Enchilada Casserole 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, 4 Cheese Mexican Blend Preheat oven to 350 degrees F. Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces. Cut up all the vegetables. In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside. Heat up the enchilada sauce in a saucepan over medium heat. Set aside. In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed. Spoon 1/3 of the chicken mixture over the corn tortillas. Pour 1/3 of the enchilada sauce over the chicken mixture. Sprinkle 1/3 of the cheese over top the enchilada sauce. Repeat all layers two more times. Place casserole dish in the oven and cook for about 15 to 20 minutes. Remove from oven and slice immediately.